A vibrant, earthy and refreshing salad made with sweet beetroot, crunchy vegetables, and a tangy chutney dressing. This salad is fresh, colourful, and full of natural goodness. The beetroot, carrot, and cucumber are grated into long, thin strips, giving the salad extra crunch and a beautiful texture. It is lifted with a sweet-and-sour chutney and vinegar dressing, with a touch of lemon for freshness and parsley for a clean herbal finish.
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Boil beetroot until soft, then peel and grate into long strips.
Grate carrot and cucumber into long, thin strips.
Mix vinegar and chutney to create a sweet-and-sour dressing.
Combine all vegetables in a bowl.
Add lemon juice and seasoning.
Toss well until evenly coated.
Finish with fresh parsley.
For extra crunch, you can add roasted nuts or seeds like sunflower or pumpkin seeds.
Ensure the beetroot is boiled until soft but not mushy for the best texture.
Adjust the vinegar and chutney quantities to suit your taste preferences.
Can I use raw beetroot instead of boiled?
Yes, you can use raw beetroot, but boiling it softens the texture and enhances the sweetness.
What type of chutney works best for this recipe?
A sweet-and-sour chutney like tamarind or mango chutney works best for this salad.
Can I prepare this salad in advance?
Yes, you can prepare the salad a few hours in advance, but add the parsley just before serving for freshness.
What can I substitute for Aromat seasoning?
You can use a mix of salt and pepper or any all-purpose seasoning blend as a substitute.
Is this salad suitable for vegans?
Yes, this salad is vegan-friendly as long as the chutney used does not contain any animal-derived ingredients.
From my kitchen to your heart | Sweet, savory & everything in between, made with love
