INGREDIENTS
50 gm baby beetroot, 50 ml orange juice, 25 ml toddy vinegar, 1 tsp hung curd, 1 tsp sugar, 30 gm feta cheese, 1 tsp carom seeds (ajwain), roasted, 2 tsp walnuts
For rye crumble
1½ rye flour, 1½ tsp butter, ½ tsp sugar, ½ tsp garlic powder, ½ tsp onion powder, Salt to taste
METHOD
• Braise beetroot with orange juice, toddy vinegar, sugar, olive oil in an oven at 140°C for 45 minutes.
• In thick hung curd, mix roasted carom seeds powder and charcoal smoke for a minute.
• For the rye crumble, mix the rye flour and butter; bake at 130°C for 15 minutes. Allow it
to cool.
• Add roasted onion and garlic powder, sugar and salt to it, and mix well.
• Plate the dish (as in the picture) to serve.
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