ALIA BHATT'S FAVOURITE FOOD FOR GOOD HEALTH AND GLOWING SKIN

This Fresh Beetroot Salad is a celebration of simplicity and color. Earthy, sweet beetroots are peeled and finely grated to release their natural juices, then tossed with zesty lemon juice and a drizzle of olive oil for a refreshing lift. A pinch of salt and cracked black pepper brings balance, while optional roasted cumin and fresh coriander add a subtle warmth and herbaceous finish. Served chilled or at room temperature, this salad is not just a feast for the eyes—it’s a crunchy, tangy, and nourishing side that pairs beautifully with Indian meals or stands alone as a light, detox-friendly snack.

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Prep Time 10

Cook Time 0

Total Time 10

Servings: 2 people

Course: Salad

Cuisine: Indian

Calories: 90

Ingredients Method Video Notes

Ingredients

- 2 medium beetroots peeled and grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
- Freshly ground black pepper
- 1 tbsp chopped coriander optional
- 1 tsp roasted cumin powder optional

Method

Peel and grate the beetroots into a mixing bowl.
Add lemon juice, olive oil, salt, and pepper.
Toss well until evenly coated.
Sprinkle coriander and cumin powder if using.
Serve fresh or chill for 15 minutes before serving.

Video

Notes

📌 Notes

You can add chopped nuts or seeds for crunch.
For a creamy version, mix in a spoonful of yogurt or tahini.

🧮 Nutrition (Per Serving)

Calories	Carbs	Protein	Fat	Fiber
90	12g	2g	4g	4g