Beetroot and Apple Salad

The sweetness from beets and apples in this salad is balanced out with a pungent hit from Indian mustard. Served in fancy papad cups this beetroot and apple salad is perfect for a party. This recipe is from FoodFood TV channel

By Sanjeev Kapoor 09 Aug 2019 in Recipes Veg

New Update

Main Ingredients	Beetroots, Red apples
Cuisine	Fusion
Course	Salads
Prep Time	16-20 minutes
Cook time	0-5 minutes
Serve	4
Taste	Sweet & Sour
Level of Cooking	Easy
Others	Veg

Ingredients

2 medium beetroots, boiled, peeled and cut into small pieces
1-1½ red apples, cut into small pieces
1 tablespoon kasundi mustard paste
Crushed black peppercorns to taste
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
4 medium papads
Fresh arugula leaves as required

Method

Combine Washington Apples, beetroots, kasundi mustard paste, crushed peppercorns, honey, lemon juice and olive oil in a bowl and mix well.
Roast each papad directly on heat, remove from heat, place them on an inverted medium glass bowl immediately and lightly press to give it a bowl shape. These are papad shells.
Place the papad shells on a platter. Place few torn arugula leaves in each shell and put some beetroot-apple mixture. Pour some beetroot-apple juice on top.
Serve immediately.

Nutrition Info

Calories	643
Carbohydrates	95.3
Protein	14.6
Fat	22.4
Other Fiber	Fiber- 20.9gm

#Beetroots #Crushed black peppercorns #Honey #Lemon juice #Olive oil #Red apples