How to make Vegetable Brunoise Topped With Beetroot Jam -

Assorted vegetables topped with beetroot jam.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Carrots (गाजर), Beetroot (चुकन्दर )

Cuisine : Fusion

Course : Snacks and Starters

Vegetable Brunoise Topped With Beetroot Jam

Vegetable Brunoise Topped With Beetroot Jam Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Vegetable Brunoise Topped With Beetroot Jam Recipe

  • Carrots 1/4 large

  • Beetroot 1/4 large

  • Green capsicum 1/4 large

  • Carrot 1/2 medium

  • Cucumber 1/4 medium

  • Beetroots boiled, peeled and chopped 2 medium

  • Salt to taste

  • Sugar 4 teaspoons

  • Black pepper powder 1/2 teaspoon

  • Lemon juice 2 teaspoons

  • Hung yogurt 1 cup

  • Parsley a few leaves


Step 1

Cut the capsicums into thin vertical strips and further cut them into small cubes. Thinly slice carrot and cucumber and further cut into thin strips and then into small cubes.

Step 2

Place all the vegetables in a bowl. Puree the beetroots and transfer into a pan and sauté over medium heat. Add salt, sugar and quarter cup of water and mix. Add quarter teaspoon pepper powder, one teaspoon lemon juice and mix and cook till it reaches jam

Step 3

Add hung yogurt to the chopped vegetables and mix. Add the remaining pepper powder and remaining lemon juice and mix.

Step 4

Take two spoons of the same size. Take some of the vegetable mixture on one spoon and gently transfer it from one spoon to the other to shape into a brunoise.

Step 5

Place the brunoise, one in each white soup spoons. Arrange them on a serving plate side by side.

Step 6

Drizzle some of the beetroot jam on each brunoise, garnish with a small parsley leaf and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.