Salads

Asian Beet Salad

by Spoorthy
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Asian Beet Salad
Asian Beet Salad
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ASIAN BEET SALAD

Asian Beet Salad

  • Author: Spoorthy
  • Total Time: 20
  • Yield: 6 servings
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Description

The recipe uses the most common ingredients in Asian salad like toasted sesame oil, roasted peanuts, and bean sprouts. All the vegetables that are used here can be replaced with other crunchy vegetables. Some of the veggies with high water content like cucumbers, zucchini, summer squash, etc. are not a good choice in this salad. The water released from it when we add salt can make the salad very soggy.

Ingredients

Salad

Beets- 1 1/2 cups

Carrots- 1 1/2 cups

Bean Sprouts- 1 1/2 cups

Cilantro- 1/2 cup

Roasted Peanuts- 1/2 cup

Toasted Sesame Oil- 1 Tbsp

Black Pepper- 1/2 tsp

Salt- 1/2 tsp

Lemon Juice- 2 Tbsp

Roasted Sesame Seeds- 1 tsp (garnish)

Beet Yogurt Sauce

Greek yogurt- 1 cup

Beet Powder- 2 tsp

Salt- 1/4 tsp

Dried Basil Leaves- 1 tsp

Instructions

1. Take 1 1/2 tbsp of toasted sesame oil in a pan. When the oil is hot, add the beets and carrots. Saute for about a minute on medium-high temperature. Toasted sesame oil reaches smoking point very fast so make sure to quickly stir it as soon as the veggies are added.

2. Add 1/2 tsp of black pepper powder and 1/2 tsp of salt to the veggies and give it a quick stir.

3. Transfer the cooked beets and carrots to a bowl and let it cool down completely. 

4. Add 1 1/2 cups of bean sprouts, 1/2 cup cilantro, and 1/4 cup roasted peanuts and 2 Tbsp lemon juice to the beets and carrots. Toss everything well. The salad is ready to be served. 

Beet Yogurt Sauce

1. Take 1 cup of Greek yogurt in a bowl. Add 2 tsp of dried beet powder to it.

2. Add 1/4 tsp of salt and 1 tsp of dried basil leaves to it and whisk everything well.

3. Garnish with toasted sesame seeds.

 

Notes

1. Beet yogurt sauce is optional in this recipe. Beet powders are sold in several organic stores as it is most commonly used in smoothies and other protein shakes. If the beet powder is unavailable, it can be completely replaced with any fruit or vegetable powder of your choice.

2. This salad is best served when freshly made. It does not taste the same  after it is stored in the refrigerator.

3. It is important to use the toasted sesame oil in this recipe as it will give a nutty flavor to the salad. Peanuts and sesame seeds adds to the nutty flavor and makes it more flavorful.

  • Prep Time: 15
  • Cook Time: 5
  • Category: Salads
  • Method: Cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 141 Kcal
  • Sugar: 11.61 g
  • Sodium: 528 mg
  • Fat: 7.29 g
  • Saturated Fat: 1.728 g
  • Unsaturated Fat: 2.18 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.67 g
  • Fiber: 3.2 g
  • Protein: 4.54 g
  • Cholesterol: 5 mg

Keywords: Asian salad,

Take 1 1/2 tbsp of toasted sesame oil in a pan. When the oil is hot, add the beets and carrots. Saute for about a minute on medium high temperature. Toasted sesame oil reaches smoking point very fast so make sure to quickly stir it as soon as the veggies are added.
Add 1/2 tsp of black pepper powder and 1/2 tsp of salt to the veggies and give it a quick stir.
Transfer the cooked beets and carrots to a bowl and let it cool down completely. 
Add 1 1/2 cups of bean sprouts, 1/2 cup cilantro, and 1/4 cup roasted peanuts and 2 Tbsp lemon juice to the beets and carrots. Toss everything well.
The salad is ready to be served.
Take 1 cup of Greek yogurt in a bowl. Add 2 tsp of dried beet powder to it.
Add 1/4 tsp of salt and 1 tsp of dried basil leaves.
Whisk everything well.
Garnish with toasted sesame seeds.