Beetroot and Apple Salad

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

1. Combine Washington Apples, beetroots, kasundi mustard paste, crushed peppercorns, honey, lemon juice and olive oil in a bowl and mix well.
2. 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.
3. 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.
4. Serve immediately.

Nutrition Info