Beetroot Potato Salad Recipe

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Beetroot Potato Salad is one of the easiest and healthiest salads to prepare.

Beetroot Potato Salad can also substitute a meal as it is very filling. Beetroots (Chukandar) are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese.

Beets (Chukandar) also contain the B vitamin folate, which helps reduce the risk of birth defects whereas the potatoes fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health.

Potatoes (Aloo) are one of the most versatile root vegetables and add flavour when added to any dish. Since we are using boiled potatoes, the total calories of the dish will be less.

Yoghurt (Dahi) is extremely good for health as it contains good bacteria which is beneficial for one’s digestion. It is an excellent source of  potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 (pantothenic acid). It also has vitamin B12, which maintains red blood cells and helps keep your nervous system functioning properly,

I learnt Beetroot Potato salad from my maternal aunt who makes really good salads. I was never a huge fan of beetroots and potatoes but this salad changed everything.

Firstly, cook the beetroots (chukandar) and pototo (aloo) in a pressure cooker. Make sure they are cooked separately as beetroot (chukandar) takes more time to cook. It takes around 15 to 20 minutes for the beetroots and around 8 to 10 minutes for the potatoes (aloo) to cook. The cooking time depends on the type and quality of the vegetables.

Chop the beetroots (chukandar) and potato (aloo) once they are cooked. Chop the green chillies (hari mirch). I have added green chillies ((hari mirch) which are not very spicy. You can add spicy ones too. Increase or decrease the quantity of green chillies (hari mirch) as per your taste.

Take yoghurt (dahi) in a bowl. I have used home made yoghurt (dahi). You can also use store bought yoghurt (dahi).

Mix properly beetroots (chukandar), potato (aloo), green chillies (hari mirch), asafoetida (hing), yoghurt (dahi) and salt (namak). Finally, garnish it with finely chopped coriander (dhania) leaves. I love to add lots of coriander (dhania) leaves. The more the better.  If you do not like it, you can always reduce the quantity.

Finally, do give me your genuine feedback. I really look forward to it. Following are links of few other recipes from this blog. Do try these too and let me know your thoughts. Moroccan Dried Fava Beans Soup Recipe, Austrian Pumpkin Soup Recipe, Austrian Garlic Soup Recipe.