Main course / Salads

Beet and curry salad

Beet and curry salad

Beetroots is another root vegetable available pretty much at any moment of the year at a very good price most of the time. It is also among my favourites! 🙂 The red ones are sweeter than the yellow ones or the red and white.

We never have enough salad ideas. In the past 2 years, I realized I only posted three beet recipes. The creamy beet salad recipe, the beet and hummus in layer and my raw beet salad. It is one of the veggies kids love the most  because of it’s sweet taste. It is an excellent source of folic acids and a good source of fibre, manganese and potassium. If you have the chance to get the leaves when you buy them, you can cook them like spinach or just add them to your salad if they are not to big, smaller, the more tender.

Today I’m adding a new one my mom used to make but my variation is to add cilantro to the traditional parsley for the fresh herb. You can put anything you like, I know not everybody like cilantro because of it’s strong taste. I used for this recipe 2 huge beets but you could use 4 medium ones.

Preparation: 15 minutes

  • 2 cooked organic beets
  • 1/3 cup (83.3ml) of finely chopped organic parsley
  • 1/3 cup (83.3ml) of finely chopped organic cilantro
  • 1 finely chopped organic shallot
  • 1 organic garlic clove
  • 1/2 tsp. (2.5ml) of curry (it can be more, it’s really up to your taste)
  • 3 tbsp. (45ml) of organic olive oil
  • 1.5 tbsp. (22.5ml) of organic apple cider vinegar
  • Salt and pepper
  1. Dice you beets in small cubes. It is always nicer to bite in small pieces.
  2. In a salad bowl, combine the parsley, the cilantro, the shallot, the garlic, the curry, the olive oil, the vinegar, salt and pepper.
  3. Stir in your beets and set aside so the flavours blend or you can serve right away! Great if you have guests, it can be a “make ahead” recipe.

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13 thoughts on “Beet and curry salad

  1. I love beets and have lots of beety recipes on my blog. I have cilantro at the moment, plus some pickled beets in the fridge. I’ll try your recipe at lunch, minus the vinegar :).

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      • Tried your recipe with pickled beets. Regular cooked beets would have been nicer. I like my pickled beets in my hummus recipe, but I’m not a fan of sour too much… so I found the flavor too strong in a salad with pickled beets. It was ok but should have been yummier.Should have stuck with your original recipe.

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  2. PS – For Vinny’s take on why beets are a super food, plus lots of great recipes, check out this link (and the links within that post) – https://cookupastory.wordpress.com/2012/11/19/the-beet-goes-on/

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    • I use curry powder. I the reason I use it also is that you can have a wide variety of flavours. One curry can differ from another an it can change your salad. I never tried it with curry paste, maybe it is something worth to try! 🙂

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  3. HI! This is Kelli from Yum Goggle – thank you so much for submitting to our little website! We are the new owners and are expanding daily. We hope you continue to submit your lovely posts!

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