Thursday, February 28, 2013

Beetroot Salad






Beetroot Salad

Servers : 1

Ingredients

Trimmed 2 “beetroot  - ¼ cup (medium 1 no)
Olive oil
Cumin pwd – ¼ tspn
Red chilly pwd – 1 pinch

For dressing

Lemen juice
Peper
Salt
Oregano & thyme – ½ tspn


Method

Cut the beetroot 2’ in lengthwise thin pcs, Cook the beetroot with pinch salt
In a pan heat olive oil and add cooked beetroot, cumin pwd, chilli pwd toss well
Remove from the heat mix well above given dressing ingredients in a small bowl
Add it to cooked beetroot mix well and let it cool
 refrigerate for ½ hour.

It’s  good for pregnant women who are very anemic during pregnancy period. Regularly taking this beet salad it will increase the hemoglobin level.



linking to saras yummy bite dish out 30 minutes soups and salad

9 comments:

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