Best 2 Beet Koshumbir Beet Salad With Yogurt Recipes

**Beet Koshumbir: A Vibrant and Refreshing Salad with a Unique Twist**

Beet Koshumbir is a delightful Indian salad that combines the earthy sweetness of beets with the tangy creaminess of yogurt, creating a symphony of flavors that will tantalize your taste buds. This vibrant and refreshing salad is not only a culinary delight but also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants.

Our collection of Beet Koshumbir recipes offers a diverse range of culinary experiences, catering to various dietary preferences and taste profiles. From the classic Beet Koshumbir, featuring a harmonious blend of beets, yogurt, and spices, to the innovative Quinoa Beet Koshumbir, which adds a wholesome twist with the inclusion of protein-rich quinoa, each recipe promises a unique and satisfying journey for your palate.

Whether you're seeking a light and refreshing side dish to complement your main course or a nutritious and flavorful meal on its own, our Beet Koshumbir recipes have got you covered. With easy-to-follow instructions and a variety of ingredient options, these recipes are perfect for home cooks of all skill levels.

So, embark on a culinary adventure and explore the delightful world of Beet Koshumbir. Discover the perfect balance of sweet, tangy, and earthy flavors in every bite, and experience the goodness of this traditional Indian salad like never before.

Let's cook with our recipes!

MEDITERRANEAN BEET AND YOGURT SALAD

Mediterranean Beet and Yogurt Salad image

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

Provided by Martha Rose Shulman

Time 3h10m

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

Steps:

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams

GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL

Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill image

Provided by David Tanis

Categories salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 pounds medium golden beets in skin, well washed (or red or other beets)
12 to 16 ounces beet greens (or chard or other greens)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/3 cup red onion or shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons red wine vinegar
Salt and pepper
1 teaspoon toasted cumin-coriander mixture
Pinch cayenne
4 tablespoons extra virgin olive oil
1 cup full-fat plain yogurt
1 garlic clove, finely grated
Salt and pepper to taste
Pinch cayenne
1 teaspoon toasted cumin-coriander mixture
2 tablespoons fresh mint, finely chopped
1 tablespoon extra virgin olive oil
3 tablespoons freshly snipped dill for garnish

Steps:

Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams

Tips:

Choose fresh, tender beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be sweeter and more tender than larger ones.
Roast or boil the beets until they are tender: Roasting or boiling the beets will help to bring out their natural sweetness and flavor. You can roast the beets in a 400°F oven for about an hour, or boil them in a pot of water for about 30 minutes, or until they are tender when pierced with a fork.
Use a sharp knife to julienne the beets: Julienne means to cut the beets into thin, matchstick-like strips. A sharp knife will help you to achieve this more easily and evenly.
Use a variety of vegetables: In addition to beets, you can also add other vegetables to your koshumbir, such as carrots, cucumbers, radishes, and onions. This will add color, flavor, and texture to the salad.
Use a tangy dressing: A tangy dressing will help to balance out the sweetness of the beets. You can use a simple dressing made with lemon juice, olive oil, and salt and pepper, or you can use a more complex dressing, such as the yogurt-based dressing in this recipe.
Serve the koshumbir chilled: Koshumbir is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

Beet koshumbir is a refreshing and flavorful salad that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give beet koshumbir a try!