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| Main ingredients | Beetroots, Orange juice, Extra virgin olive oil, White pepper powder, Mustard powder, Orange, Onion, Fresh coriander sprigs |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 500 grams beetroots
- ¼ cup orange juice
- 1 tablespoon extra-virgin olive oil
- Salt to taste
- ¼ teaspoon white pepper powder
- ¼ teaspoon mustard powder
- ½ orange
- Onion rings for garnish
- Fresh coriander sprigs for garnish
Method
- Put beetroots into a pressure cooker, add 2 cups water and close the lid. Cook on medium heat till the pressure is released 4 times.
- Open the lid once the pressure settles completely. Allow the beetroots to cool down to room temperature.
- For the dressing, take orange juice in a jar, add extra-virgin olive oil, salt, white pepper powder and mustard powder. Zest ½ orange directly into the jar, close the lid and mix well.
- Peel the beetroots and cut into small pieces and transfer into a bowl.
- Pour the dressing over the beetroot pieces and mix well.
- Transfer into a serving plate, garnish with onion rings and coriander sprigs and serve.
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