Thursday, July 26, 2007

Sunshine Salad (aka Yellow Beet Salad)

The moment I saw these yellow beets, I knew my 'Y' was taken care of.
That is my entry for 'Y is for ...' of Nupur's A-Z of Indian Vegetables .
The red/purple colour of beets is due to a combination of betacyanin (a purple pigment)and called betaxanthin (a yellow pigment). The yellow beet have more betaxanthin and less of betacyanin.
Besides being slightly sweet, the best thing about yellow beets is that they don't bleed any colour like the red beets. They taste much like regular beets; maybe just a tad sweeter.

2-3 cooked yellow beets, cubed (I microwaved the beets, which turned out to be a bad idea as they started blackening in a while. Next time I'll be cooking them in the pressure cooker.)
1 small onion, thinly sliced
handful of chopped cilantro
1 (or more) jalapeno, finely chopped
¼ cup roasted peanuts, coarsely chopped
salt, to taste
juice of ½ lemon (or more)

Mix all ingredients.
Adjust the salt and lemon juice as per your taste.
Cover and let it rest for about an hour.

Serve as a salad to accompany your usual meal or mix with a couple of cups of cooked pasta to make a wonderful summery one-dish meal.

This is my entry for Nupur's A-Z of Indian Vegetables food blog event.
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