Cold beetroot salad

Ingredients

Medium sized beetroot 3          thick curd 2 cups      oil 1 tbsp     vinegar/ lime juice 1 tbsp    salt ¾ tsp

Fresh coriander leaves 1 tbsp        chopped green chilies 1 tsp       pepper pdr ½ tsp    

Method

1)      drain the curds through a gine sieve or thro’ a muslin cloth & allow the liquid to drain off for about 3 hours.

2)      Wash beetroot well, without peeling it, steam it whole toll tender.

3)      Peel off the skin when cold, & cut into medium sized chunks.

4)      Remove the thick creamy reside left in the sieve or muslin cloth, beat well till creamy.

5)      Mix in gently any liquid remaining from the cooked beetroot, salt, pepper pdr., oil, vinegar, coriander leaves & green chilies.

6)      Fold in cooked beetroot.

7)      Chill & serve as an accompaniment to cutlets or pranathas.