Beetroot, Tomato And Cucumber Salad

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Beet recipes [/dishes/vegetable-dishes/beet-recipes/]

Instructions

1 Peel and dice the beetroot and the cucumber. Peel the tomatoes, remove the seeds
and dice. Place all the prepared vegetables in a large salad bowl, sprinkle with
a pinch of salt and with the sugar and gently stir in the coconut, coriander,
chilli pepper, peanuts and yoghurt. Add a little more salt if wished.
2 Heat the oil in a small, non-stick frying pan and when very hot, add the cumin
seeds. Fry for 2 - 3 seconds; as soon as they start to jump about in the pan,
take off the heat and add to the salad.
3 Stir carefully once more and serve with chapatis as a delicious, refreshing
accompaniment to almost any Indian main course.