Much fun, fun, fun on Saturday afternoon…we went BOLLYWOOD. Oh, yeah. Saris, ankle bells, jeweled bindis* and lots of hip thrusting led by our dancing guru, Angela. Of course it was followed by a yummy Indian lunch. I make a lot of Indian food at home – I love the interplay of all the herbs and spices like floral coriander seed, smoky cumin, spicy ginger and garlic, piquant chilies and warm, aromatic garam masala. The perfume of the spices fill the kitchen and all who walk in are eagerly anticipating what will appear on the table.
Although Indian tastes great year round, I especially when the weather turns warm – because its the perfect pair for a glass of chilled rose! Whether your rose hails from France, Italy, Spain or California, its fruit forward, crisp, clean flavors make it an excellent quaff with the zing of the beet salad.
This meatless recipe is super by itself along with a side of naan bread for scooping or a great companion to anything off the grill. It’s really easy to make ahead of time, and just keeps getting better as it sits in the fridge. If you don’t like beets, you can shake up the recipe by using the fragrant spice blend with roasted fingerling potatoes, too. (But, you’d be surprised how many people I have swayed to the “beet side” with this salad!)
*A bindi is a decorative mark worn on women’s foreheads in India. If it’s spelled with an “h”, like bhindi it means okra!
Beets, cooked and sliced (You can buy cooked beets or roast them yourself. If
you buy canned beets, make sure to rinse them well)
of 1 lime
Freshly Cracked Black Pepper
Cilantro for Garnish
Sauté the garlic, ginger, cumin seeds, coriander seeds and chili flakes over
medium heat, until they become fragrant – a couple of minutes.
beets, coconut milk, cardamom, lime juice and zest. Cook and stir until well-mixed
and warm, or about 3 minutes.
hot salad to a bowl, season with salt and pepper. Place in the fridge to cool,
at least a couple of hours, or overnight. Serve on a bed of arugula and garnish
with the chopped coriander.