Description
A fun blend of flavors creates a refreshing salad with warm spices and a crunch of slivered almonds to top it all off.
Ingredients
Units
Scale
For the salad
- 2 large beets
- 2 tbsp (30 ml) grape chutney (see below for recipe)
- 1/2 tsp white vinegar
- Juice from 1/2 lemon
- 1/2 tsp rock salt (or to taste)
- Fistful of fresh mint, roughly chopped
- For the chutney (adapted from maduja.com)
- 1 cup (240 ml) green grapes, halved
- 1 cup (240 ml) black grapes, halved
- 1 dried red chili
- 1 tsp panch phoron (indian spice mix of whole nigella, cumin, mustard, fennel & fenugreek seeds)
- 1 tsp (5 ml) fresh ginger, grated
- Zest from 1/2 lemon
- 2 tbsp (30 ml) brown sugar
- 1/4 tsp smoked paprika or cayenne pepper
- Pinch of salt
- 1 1/2 cup (360 ml) water
- 1 tbsp (15 ml) light olive oil
Instructions
- Wash the beets. Drizzle with a little olive oil, salt & cumin powder. Wrap in foil and bake at 425 F for 45-50 minutes. (You could just microwave / boil them but roasting is oh so swell!).
- Let them rest wrapped till they come to room temperature. Peel, dice into cubes & keep aside. They’re pretty tasty as is, but wait till the dressing is ready!
- Heat a non-stick pan. Add the oil and chili. Saute till the chili begins to sizzle slightly. Stir in the panch phoron mix and ginger and cook for a quick minute on medium heat, ensuring the spices don’t burn. They will become fragrant and you’ll know when they’re roasted.
- Now add the grapes, water, lemon zest, lemon juice, sugar, paprika and salt. Raise the flame to medium-high and bring to a boil. Let it cook uncovered for 20-25 minutes, till the grapes are tender & the liquid begins to thicken. Crush some of the grapes with a back of a spatula and mix well. The more sugar you add, the thicker the consistency. However, grapes are already pretty sweet so I keep the sweetener on the low side.
- Cook till the chutney reaches a coating consistency, so it can stick to the beets. Remove from heat & cool to room temperature (it will thicken further once it cools).
Notes
- The chutney also tastes great with baked chicken, white fish, smeared on crisps, toasties or poppadams!
- Can be made a day or two ahead and stored refrigerated in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150