Shimla Spice Greens Salad with Cardamom Vinaigrette

Experience the flavors of Shimla's hill stations in this refreshing salad, made with fresh greens, roasted beets, and a zesty cardamom vinaigrette.

🛒 Ingredients

• 4 cups Mixed greens
• 1 cup Roasted beets
• 0.5 cup Red onion
• 1 cups Fresh cilantro
• 1 tbsp Greek yogurt
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 0.5 tsp Cardamom ground
• 0.25 tsp Cumin ground
• 0.25 tsp Salt
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• to taste Crushed black pepper

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, combine the mixed greens, roasted beets, and red onion.

2. 2

   Step 2: In a blender, blend together the Greek yogurt, ginger paste, garlic paste, cardamom ground, cumin ground, and salt until smooth.

3. 3

   Step 3: Add the lemon juice and olive oil to the blender and blend until well combined.

4. 4

   Step 4: Taste and adjust the seasoning with salt and black pepper.

5. 5

   Step 5: Pour the cardamom vinaigrette over the salad and toss to combine.

6. 6

   Step 6: Garnish with fresh cilantro and serve immediately.

7. 7

   Step 7: Refrigerate any leftovers for up to 2 days.

8. 8

   Step 8: To make the roasted beets, preheat the oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.

9. 9

   Step 9: Let the beets cool, then peel and slice them into wedges.

10. 10

    Step 10: Store any leftover vinaigrette in an airtight container in the refrigerator for up to 5 days.

💡 Pro Tips

To make the best salad, choose fresh and crisp greens, and roast the beets until tender. To make the vinaigrette, blend the spices and herbs until smooth. To avoid sogginess, add the vinaigrette just before serving.

📊 Nutrition per Serving