Anglo Indian Beetroot Salad

Beetroot Salad

This is one recipe I remember fondly, since my Mum made it frequently.  I was always recruited to peel the beetroots and I loved doing that since I could rub the red juice on my lips and pretend to be grown up.  I enjoyed having red fingers and even rubbed some of the juice on my nails to look as if I had used nail polish.  Alas, the glamour lasted for a few minutes only and it was  the simple fun we had growing up.  My Mum is long gone, but the recipe and the memories remain and whenever I make this beetroot salad to accompany the other dishes she made, I am in a long gone era where life was simply wonderful.  I later found out that this particular recipe was always served in Anglo Indian households as an appetizer or accompaniment to Ball Curry and Coconut Rice or Masala Rice.  Many of my Mum’s recipes were Anglo Indian ones.  I often wonder whether it was because of her Portuguese heritage?

Ingredients For Beetroot Salad

2 medium sized beetroots (about 400 gms), wash boil and cube

salt and pepper to taste

1 tsp vinegar

1 tbsp cream suage (optional)

some spring onions, minced fine

Method For Beetroot Salad:

Toss all ingredients together and serve with the meal.

NB:  Can add tomatoes, boiled potatoes, onions also to the salad.  These are some of the variations we had which created a long lasting love for salads in every form.

Some Other Salad Recipes For You To Try

Rejuvenating Salad / Vitamin Salad

From The Frying Pan Food Blog: Salad Days

Unbelievable Protein Salad

Passion Fruit Salad

Christmas Salad Recipe/ Poinsettia Salad

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