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Beetroot achar Recipe

Ingredients for people

  • Raw red beetroot : 2 whole
  • Carrot(s) : 2 whole
  • Cauliflower : 0.25 whole
  • Maldon salt : 5 g
  • Dark mustard seed(s) : 1 Tsp
  • Lemon(s) : 2 whole
  • Ground turmeric : 0.5 Tsp
  • Coriander seeds : 1 Tsp
  • Sunflower oil : 25 ml
  • Cumin seed(s) : 1 Tsp
Method
  • 1

    Top and tail the beetroot, then peel. Shred finely, using either a mandolin or a sharp knife. Set aside in a large bowl, and sprinkle liberally with salt.

  • 2

    Trim the cauliflower. Chop the florets into half-centimeter dice. The stalks can be diced as well, or shredded into a julienne.

  • 3

    Top and tail the carrot, then peel. Coarsely grate the carrot. Add to the beetroot and toss. Set aside for at least 15 minutes to allow for wilting.

  • 4

    Zest and juice the lemons. Set aside.

  • 5

    Mix in with the vegetables.

  • 6

    Toast the whole spices in a dry pan until fragrant. Coarsely crush the whole spices in a mortar and pestle, mix with the turmeric. Combine the lemon juice, zest, spices and oil, and set aside until needed.

  • 7

    Squeeze the vegetables a handful at a time to extract any excess juices. Taste the vegetables for saltiness: if it's too salty, rinse under cold water. Drizzle on the dressing, toss, and chill until ready to serve.

Chef's tip

«The beetroot will colour everything a beautiful pink. However, if you prefer to preserve each vegetable's colour, the beetroot can be marinated apart. Alternatively, use a golden or candy beetroot.»

Achars are traditional Indian pickles that require several weeks of fermentation. However, when served young, they make lovely salads to temper the heat of a curry, or in place of more common side dishes.

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  • Preparation  15mins
  • Cooking time  0h
  • Rest time  30mins

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