Producer: Priyanka Das Editor: Mohit Bisht

Refreshing Avocado Bajra Salad Recipe

Steamed baby beetroot and carrot: 2-3 each Ripe avocado: 1 No Orange: 1 No Arugula or rocket leaves: 1/2 Cup Pearl Millet (bajra), boiled: 1/4 Cup Local soft cheese: 2 tbsp Cold-pressed peanut oil: 2 tbsp Lemon juice: 3 tbsp Lemon rind: 2 Garlic cloves: 2 Sea salt to taste

Ingredients

White Scribbled Underline

Clean and quarter beets. Wrap in silver-foil and roast for 30-40 minutes. Once cooked, peel and cut into wedges. Roast baby carrots and cut into halves.

Blend salad dressing by combining lemon juice, rind, peanut oil, sea salt and garlic clove in a mixer and keep aside.

Soak pearl millet for 90 minutes, boil and keep aside.

Peel and cut ripe avocado into wedges.

Add beets, carrot, arugula and bajra to the dressing bowl and toss well with dressing. Plate in a salad bowl once chilled.

Garnish with avocado wedges, crumbled soft cheese and segments of orange.

Any seasonal root vegetables of choice can be used.