I love trying combinations for salads. For long I wanted to add beets and radishes, but did not dare to. Radish has this sharp and pungent taste and am sure my husband will happily pass on it. Beets might discolour the whole salad, I had concluded.
On my last visit to the vegetable market, I picked up all these very fresh beets, carrots and radishes. Yesterday I braved myself to make a salad, come what may, if looks fail the salad will be good I told myself.
I had sprouts also. Just by adding a dip made of yoghurt and mints, the salad was a hit. On a whim I spread it as in the picture and was pleased with the results.
What I used:
1 carrot cut in rings and middle portion scooped out
2 white radishes sliced in rings
1/2 of a beet sliced in thin strips
4 tablespoons mixed sprouts
few fresh coriander leaves
What I did with them:
Put each of the vegetables separately in boiling water to which a pinch of salt, thinly sliced ginger strips and turmeric powder is added.
Drain and allow to cool. Boil the sprouts if you want them cooked. ( I have used them raw.)
(The drained water was later added to the process of making dosa batter.)
Fill the salad plate as you like. I filled the carrot cavities with the sprouts, and placed tiny bits of beets on the radish rings.
Serve with a dip of thick hung yoghurt mixed with ground mint leaves and salt.
This salad is off to Lisa's No Croutons Required event showcasing Root Vegetables this month.