Pear and Beetroot Salad

About Pear and Beetroot Salad

Ingredients

• Medium pears, cut into thin strips 2
• Medium beetroots, boiled, peeled, cut into thin strips 2
• Cheese, cut into cubes 1 cup
• Garlic cloves, finely chopped 1 tsp
• Cashewnuts, toasted 1 cup
• Dressing
• Hung yogurt 2 tbsps
• Lemon juice 1 tbsp
• Fresh parsley, finely chopped 2 tbsps
• Salt to taste
• Olive oil 2 tbsps

How to Make Pear and Beetroot Salad (Stepwise Photos)

Method

1. To make the dressing, mix hung curd, lemon juice, parsley and salt in a bowl. Add olive oil and mix well.
2. Take pears, beetroots, cheese cubes, garlic and cashewnuts in a salad bowl. Add the dressing and mix well and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps