Beetroot with a Zing

Photo by Diya Gupta


  • 4 medium sized unpeeled beetroots
  • 2 tbsp finely chopped onions
  • 1 tbsp finely chopped celery
  • 1 cup vegan curd, lightly whipped
  • 1 small raw mango, finely chopped (optional)
  • 1 tsp unrefined salt
  • ½ tsp red chilli powder
  • 1 small onion, sliced and made into rings (optional)
  • 1 tbsp mustard (rai) seeds


Steam the beets with the skins on, until tender. Cool completely and cut into 1″ cubes. Except for the mustard seeds, mix the rest of the ingredients together in a bowl. Add the beetroot and mix well. Roast the mustard seeds until they pop and add to the beetroot and mix well. Serve at room temperature, as the curd will cake in a refrigerator. Can be served with raw onion rings.

Serves 4