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Ruby Red Salad

For all the beetroot lovers. Here is refreshing salad with unusual combination of fresh mint and beetroot.

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3 Beets
1 tsp Sugar
1 tbsp Balsamic Vinegar
Juice of 1/4 Lemon
1 tbsp Extra virgin Olive Oil
1/2 bunch Fresh Mint leaves, stripped and thinly sliced
Salt as per taste


1.  Trim off the tops of leafy stalks down to about 1 inch of the beetroot. Wash the beetroot but do not peel. Cook in the cooker till it whistles twice or tender. Drain the beetroot. Let it cool and then peel. Cut it into even dice.

2.  Put the cooked beetroot in the bowl. Add sugar, balsamic vinegar, lemon juice, olive oil and salt. Toss together till well combined.

3.  Add half the fresh mint leaves to the beetroot and toss lightly till well combined. Place the salad in refrigerator for about an hour and let it chill. Garnish with remaining fresh mint leaves just before serving. Enjoy!!!!

Written by Ekta Agarwal

Hello everyone!! I am Ekta Agarwal from Hyderabad, India. Welcome to my blog where I share my recipes (tried and tested), interesting write ups on herbs, spices, cuisines and dining experiences.

Comments (One comment)

  • January 11, 2015 at 6:36 am

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