Recipe 2: Beetroot Salad

Sometimes a complex looking recipe can surprise you with its simplicity, and sometimes an easy recipe can make you go around the world. This one belongs to the latter category.

I grew up bingeing on my mother’s beetroot curd salad. So, another interesting beetroot recipe only left me excited.

Finding beetroots was easy. But, the second main ingredient required for this recipe is Gruyere Cheese. And it proved to be the most notorious ingredient I’ve ever come across.

After closing the Cookbook, the next thing I opened was howjsay.com to learn its correct pronunciation. (Yes, I’m that pseudo!) It took me days to find time to visit Nature’s Basket for Gruyere Cheese, some more to actually make the recipe, and even more to write about it. It was a crazy week at work, as I was torn between two teams handling two completely divergent projects; hence the delay.

The actual preparation was quite simple and fun. Since there was too little to follow as instructions, I tried to ape the presentation as well. It looked fab!

Here’s a tempting picture of this easy to make salad, provided you find Gruyere easily:

Perhaps I was too excited and ended up expecting too much from it. Or perhaps the ingredient hunting was too long and time-consuming a process. Or perhaps my taste buds were too accustomed to Aai’s curd beetroot salad. But, I would give this recipe 4 out of 10.

Looking forward to cook the next in line – Ragi Pancakes with Mushrooms.

P.S. As compensation, I made the Palak soup once more with renewed enthusiasm. Thanks to Didi for her farmaish.