For the beet and tomato salad I decided to use golden and ruby beets. In order to preserve their colour each beet variety needs to be cooked separately. Similarly, I used a few varieties of heirloom tomatoes. It is important to try and cut them roughly the same size. Don’t worry if you cannot find fenugreek sprouts as other seedlings can easily be substituted.
Ingredients
1 lb. beets (small or medium sized are preferred)
1 lb. tomatoes
½ tsp cumin seeds, toasted and ground
3 spring onions, finely chopped
½ cup fenugreek sprouts or micro green sprouts such as radish or sunflower
¼ cup coriander, roughly chopped
Juice of 1 lemon
Salt and pepper, to taste
Instructions
Place beets in a large sized pot and cover with salted water. Bring to a boil, reduce heat to medium high and cook for about 30 minutes or until tender. Drain and let cool for about 5 minutes or until cool enough to handle. Use your hands or paring knife to peel the beets. Cut beets into bite sized wedges or pieces. Place in bowl with cut tomatoes.
While the beets are cooking, core tomatoes and cut into bite sized pieces. Place in a large bowl.
Sprinkle cumin, salt and pepper over cut vegetables. Toss in lemon juice, spring onions and sprouts. Mix the salad well and adjust seasoning if needed.
Garnish with coriander and serve.
Recipe by at https://aglobalkitchen.com/2013/09/02/beet-tomato-salad-fenugreek-chicken-curry-and-poached-apricots-kashmiri-style/