## Warm Roasted Beet Salad Recipe – Roz Ka Khana With Figaro Olive Oil (Indian Style)
Discover how to make a delicious and authentic **Warm Roasted Beet Salad Recipe – Roz Ka Khana With Figaro Olive Oil** with this easy-to-follow recipe. A traditional **Indian Lunch**, this dish is **Eggetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Cuisine:** Indian
**Course:** Lunch
**Diet:** Eggetarian
### Ingredients for Warm Roasted Beet Salad Recipe – Roz Ka Khana With Figaro Olive Oil:
* 2 cloves Garlic – minced
* 2 tablespoon Red Wine Vinaigrette
* 2 tablespoons Extra Virgin Olive Oil
* 1 tablespoon Honey
* 2 Beetroots – sliced
* 1/4 cup Feta Cheese – crumbled
* 1 tablespoon Pickled Jalapenos – sliced
* 1 Onion – cut into rings
* 3 tablespoons Walnuts – chopped
* Basil leaves – a few sprigs roughly torn
* Salt – to taste
### Step-by-Step Instructions to Make Warm Roasted Beet Salad Recipe – Roz Ka Khana With Figaro Olive Oil:
1. first peel and slice the beets.
2. Heat the Extra Virgin Olive oil in a heavy skillet, add the beets and sprinkle some salt.
3. Cover and allow it to steam cook until just about done.
4. Once the beets are cooked through, add the chopped garlic, feta cheese, red wine vinegar, honey, jalapenos and onion rings.
5. Toss for a few minutes, turn off the heat and serve warm.
### Serving Suggestions:
Serve the Warm Roasted Beet Salad along with Vegetable Clear Soup with Lemongrass and Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) for a delicious weeknight dinner.
### Tips for the Best Warm Roasted Beet Salad Recipe – Roz Ka Khana With Figaro Olive Oil:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
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