Name: Pickled Beetroot Salad with Tomato Avocado Mayonnaise Salad Dressing recipe by Antara Navin at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 3 cups fresh torn lettuce leaves; 1/2 cucumber cut into thin slices; 1/4 cup roasted and roughly chopped walnuts or peanuts; For pickling:; 1 large beetroot peeled , halved and cut into thin slices.; 1 cup distilled white vinegar; 1/4 cup water; 1 tbsp sugar( adjust as per the required sweetness ); 1 tbsp salt; For salad dressing:; 1 tomato; 1 tbsp fresh basil; 1 tbsp fresh mint; 1 ripe avocado; 2 garlic cloves; 1/2 cup mayonnaise; 1 tsp sugar; salt as per taste

ABOUT Pickled Beetroot Salad with Tomato Avocado Mayonnaise Salad Dressing RECIPE

Beetroot is widely consumed across Europe. English recipes suggested pickling beetroot. Northern European recipes discuss some pickling as well boiling. The pickled beetroot salad is popular even in the United States and Canada like the Pickled beetroot potato salad. In my pickled beetroot salad, the beetroot is pickled and is then combined with fresh cucumber and fresh torn lettuce with tomato avocado mayonnaise dressing. A healthy salad diet.

Ingredients Serving: 2

3 cups fresh torn lettuce leaves
1/2 cucumber cut into thin slices
1/4 cup roasted and roughly chopped walnuts or peanuts
For pickling:
1 large beetroot peeled , halved and cut into thin slices.
1 cup distilled white vinegar
1/4 cup water
1 tbsp sugar( adjust as per the required sweetness )
1 tbsp salt
For salad dressing:
1 tomato
1 tbsp fresh basil
1 tbsp fresh mint
1 ripe avocado
2 garlic cloves
1/2 cup mayonnaise
1 tsp sugar
salt as per taste

Instructions

Prepare a ice bath by adding water and a tray of ice cubes in a big container.
Combine water, vinegar, salt, sugar and beetroot in a pan and cook on medium heat till the beetroots absorb the flavor. Do not overcook.
Take the pan off from the heat and using a slotted spoon, transfer the beetroots into the ice bath. Preserve some pickled beetroot water in a separate bowl. The shock of the ice bath stops the cooking of the beetroots. Let it remain for 2 minutes. Take out the beetroots and dry it using a kitchen paper towel. Keep it aside.
Prepare the salad dressing. Cut the avocado into two halves, remove the core and scoop out the flesh using a spoon into a bowl. Mash it with a fork.
Combine tomato, basil, mint, mayonnaise,garlic, sugar and salt and grind it to a fine paste. Add 2-4 tsp of the pickled beetroot water. Add the mashed avocado and grind it to a smooth mixture. Take it out in a bowl. The salad dressing is ready.
Take a salad bowl or plate. Arrange the torn lettuce leaves, then arrange the beetroots and finally the cucumber. Add the dressing evenly on the salad. Finally top it with roasted chopped walnuts or peanuts or any other nuts you like.
Serve the pickled beetroot salad immediately or refrigerate till ready to serve.

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