While making Sadya from Kerala,  I read about the beet root pachadi, which is quite the same as beet root raita, just a different name. The Sri Lankan version is different though. Instead of using curd they use Mayo, and the result, just amazing. It’s a simple recipe but unbelievable flavor.

For pickled cucumbers, I grated them and added some salt and vinegar on the previous day.


Beet Root Salad
2 beets boiled and peeled
2 pickled cucumbers
2 garlic cloves
Mayonnaise
Salt
Grate beets .
 Chop garlic cloves finely.
Add pickled cucumbers.
Combine all ingredients and stir in mayonnaise.

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Sri Lankan Beetroot Salad
Servings
Servings

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