This salad has been on my to-try list for a long time now. So tried it when I had the time for experimentation. This salad used to be a part of the first course of the Anglo Indian dishes alongside the many meat served like pork vindaloo and beef chops. Though I have not seen this in recent times. I ordered this to our caterer for my son's First Holy Communion, the taste was there but they made it into serrated strips instead of the circles and the onion rings. Here the beets are round and the onions are not. But it tasted good.
I used 1 boiled beetroot (pressure cooked for 2 whistle), 3/4 of onion, 1 clove garlic grated, 1 tsp oil, 1 tsp vinegar, salt and pepper to taste.
Whisk the oil and vinegar for few minutes and then add the salt. Cut the Beetroot into thin round slices. In a mixing bowl or plate , place the Beetroot and finely sliced onion, grated garlic, oil-vinegar mix and mix well with a spoon or by hand. Sprinkle pepper powder. Refrigerate for half an hour and then serve.
