Indian-Spiced Warm Beet and Potato Salad with Green Romano Beans

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Bring a pot of water to boil. Add the diced potatoes and cook for 5-7 minutes until tender. Remove with a slotted spoon and set aside.
  2. In the same boiling water, blanch the Green Romano beans for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
  3. Steam the diced beets for 7-8 minutes until tender. Set aside.
  4. Heat olive oil in a large pan over medium heat. Add the mustard seeds and allow them to splutter.
  5. Add ground cumin, ground coriander, turmeric, and cayenne pepper. Toast the spices for 30 seconds to release their aroma.
  6. Add the boiled potatoes and steamed beets to the pan, and stir to coat them with the spices. Sauté for 3-4 minutes.
  7. Add the Green Romano beans and salt. Toss everything together and cook for another 2 minutes.
  8. Remove from heat, stir in lemon juice, and mix well.
  9. On a serving platter, layer the chopped romaine lettuce.
  10. Top with the warm beet-potato-bean mixture.
  11. Garnish with fresh cilantro before serving.

Dietary Tags

Recipe By:

Chef AI

Indian-Spiced Warm Beet and Potato Salad with Green Romano Beans

Ingredients

  • 2 cups Green Romano beans, trimmed and halved
  • 2 medium potatoes, peeled and diced
  • 2 medium beets, peeled and diced
  • 1 head of romaine lettuce, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • Juice of 1 lemon
  • Fresh cilantro for garnish

Directions

  1. Bring a pot of water to boil. Add the diced potatoes and cook for 5-7 minutes until tender. Remove with a slotted spoon and set aside.
  2. In the same boiling water, blanch the Green Romano beans for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
  3. Steam the diced beets for 7-8 minutes until tender. Set aside.
  4. Heat olive oil in a large pan over medium heat. Add the mustard seeds and allow them to splutter.
  5. Add ground cumin, ground coriander, turmeric, and cayenne pepper. Toast the spices for 30 seconds to release their aroma.
  6. Add the boiled potatoes and steamed beets to the pan, and stir to coat them with the spices. Sauté for 3-4 minutes.
  7. Add the Green Romano beans and salt. Toss everything together and cook for another 2 minutes.
  8. Remove from heat, stir in lemon juice, and mix well.
  9. On a serving platter, layer the chopped romaine lettuce.
  10. Top with the warm beet-potato-bean mixture.
  11. Garnish with fresh cilantro before serving.