Roasted Beet and Pear Salad

Roasted Beet and Pear Salad

From   Mummy Ka Magic

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Fusion

Roasted beet, pear, quinoa, walnuts, feta cheese mingle in this delicious salad

Ingredients

  • Medium beeroots 2
  • Green USA pear 1
  • Olive oil 2 tbsps + for brushing
  • Black peppercorns, crushed to taste
  • Salt to taste
  • Quinoa ½ cup
  • Walnuts, broken ¼ cup
  • Feta cheese, crumbled 2-2½ tbsps
  • Honey 1 tbsp
  • Iceberg lettuce leaves 2 to 3
  • Mustard microgreens for garnishing
  • Amaranth microgreens for garnishing
  • Balsamic reduction as required

Methods

  • Preheat oven at 200°C.
  • Discard the tail of beetroots and place each on a piece aluminium foil. Brush some olive oil on top of each beetroot. Sprinkle some crushed peppercorns and salt and wrap them with the foil.
  • Keep them on an oven proof plate, place the plate in preheated oven and roast for 15-20 minutes. Remove from oven and cool.
  • Discard stem and bottom of USA Pear, cut into small pieces and transfer into a mixing bowl.
  • Add cooked quinoa and mix. Add broken walnuts and mix. Add 1-2 tbsps crumbled feta cheese and mix well.
  • To prepare dressing, take 2 tbsps olive oil, honey, salt and crushed peppercorns in a small bowl and mix well.
  • Peel the roasted beetroots and cut into stars with a small size star cookie cutter and reserve the remaining. Slice the beetroot stars and reserve them for garnishing.
  • Cut the remaining beetroots into small pieces, add to quinoa mixture and mix. Add some torn lettuce leaves and dressing and mix well.
  • Place remaining lettuce leaves on a serving platter and put some quinoa mixture on top. Garnish with star shaped beetroots, remaining crumbled feta cheese, mustard microgreens and amaranth microgreens. Decorate with few dots of balsamic reduction all around and serve immediately.
Apple Coleslaw

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Apple

Crunchy and delicious this coleslaw makes a wonderful side dish or even sandwich filling

Health Tips:

Vegetarian mayonnaise

Ingredients

  • Medium red apples (seb), peeled, cored and cut into thin strips 2
  • Medium cabbage (pattagobhi), cut into thin strips 1
  • Carrot (gajar), cut into thin strips ½ cup
  • Medium onion, thinly sliced 1
  • Egg 1
  • Sugar 1 tsp
  • Salt to taste
  • Black pepper powder ½ tsp
  • Mustard paste (rai ka paste) 1 tsp
  • Lemon juice ½ tbsp
  • Oil 1 cup
  • Vinegar (sirka) 1 tsp

Methods

  • To make mayonnaise, put egg, sugar, ½ tsp salt, pepper powder, mustard paste, lemon juice and 2 tbsps of oil in a mixer jar and blend. Pour remaining oil gradually while running the mixer (If you want a thinner consistency of mayonnaise add less oil). Once done, add vinegar and mix. Transfer into a bowl.
  • Take apple strips, cabbage, carrot and onion in a salad bowl and mix well. Add mayonnaise and salt and mix well. Transfer into a serving bowl and serve.
  • This can be used as a filling for sandwiches as well.
Beetroot Pachdi

Beetroot Pachdi

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Beetroots
  • Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Ingredients

  • Beetroots, peeled and grated 1 cup
  • Ginger, chopped 1 tsp
  • Green chilli 1
  • Dried red chillies 2
  • Cumin seeds ½ tsp
  • Mustard seeds ½ tsp
  • Curry leaves 4 to 5
  • Turmeric powder ½ tsp
  • Fresh coconut, scraped 1½ tbsps
  • Coconut oil 1½ tbsps
  • Yogurt 3 tbsps
  • Salt to taste

Methods

  • Heat a non-stick pan, add beetroot and a little water and cook for some time.
  • Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
  • Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
  • Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
  • Transfer into a bowl, add yogurt and salt and mix well. Serve.
Greek Salad

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Tomato
  • Green capsicum
  • Cucumber
  • Olives
  • Cottage cheese

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

  • Medium tomato, seeded and cut into big pieces 1
  • Lettuce leaves, cut into small pieces a few
  • Medium green capsicum, cut into square pieces 1
  • Medium cucumber, cut into square pieces 1
  • Medium onion, cut into square pieces 1
  • Green or black olives, halved ½ cup
  • Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
  • Carom seeds (ajwain) ¼ tsp
  • Garlic cloves, finely chopped 2
  • Mustard paste 1 tbsp
  • Black pepper powder ¼ tsp
  • White vinegar / lemon juice 2 tsps
  • Salt to taste
  • Olive oil 8 tsps

Methods

  • To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
  • Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
  • Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
  • Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
  • Pour the dressing over the salad and toss. Transfer into a serving bowl.
Spanish Potato and Peas Salad

Spanish Potato and Peas Salad

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Potatoes
  • Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

  • Medium potatoes, boiled, peeled and cubed 3
  • Green peas, blanched 1 cup
  • French beans, blanched and cut into 1-inch pieces 1 cup
  • Lemon juice 1 tbsps
  • Mustard paste 1 tbsp
  • Mayonnaise 4 tbsps
  • Salt to taste
  • Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
  • Medium green or red capsicum, cut into small square pieces 1
  • Medium carrot, cut into small pieces 1
  • Medium tomato, cut into half-moon shaped slices 1
  • Large onion, finely chopped 1
  • Green olives, sliced (optional) 2 tbsps
  • Eggs, boiled, peeled, sliced 2

Methods

  • Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
  • Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
  • Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
  • Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
  • Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.
Mixed Veg Salad with Sesame Seeds

Mixed Veg Salad with Sesame Seeds

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Zucchini or cucumber
  • Carrot
  • Sesame seeds

This cooked salad is very refreshing

Ingredients

  • Medium zucchini or cucumber, cut into thin strips 2
  • Carrot, cut into thin strips 1 cup
  • White sesame seeds (safed til 2 tbsps
  • Vegetable oil 2 tbsps
  • Sesame (til) oil 1 tsp
  • Garlic cloves, finely chopped 2
  • Onion, cut into roundels and halved 1 cup
  • Turmeric powder ¼ tsp
  • Salt to taste

Methods

  • Heat 1 tbsp oil and sesame oil in a non-stick wok, add garlic and onion and saute for 5 minutes or till crisp.
  • Add carrot and zucchini and mix. Add turmeric powder and salt, mid and cook for 2 minutes on high heat, till the vegetables soften.
  • Remove from heat. Add sesame seeds and mix.
  • Transfer into a bowl and serve hot or cold.