Cookbook author Priya Krishna shows how to throw together this simple beet and avocado kachumber salad from her new book Indian-ish.
Tip: Precooked beets are typically available in vacuum-sealed packages at the grocery store—don’t buy the canned pickled ones! If you can’t find precooked beets, or just prefer to cook them yourself, preheat the oven to 400°F. Individually wrap each beet in foil, nice and tight so no juice seeps out during cooking. Bake for 70 to 80 minutes, until you can easily pierce them with a fork, then let them cool completely.
Adapted from Indian-ish by Priya Krishna. Copyright © 2019 by Priya Krishna. Used with permission by Houghton Mifflin Harcourt. All rights reserved.
- 4 large pre-cooked red beets (or 6 or 7 small), diced into ½-inch pieces
- 2 tablespoons fresh lime juice, from about 1 lime
- 1 small Indian green chile or serrano chile, finely chopped
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- 2 just-ripe medium avocados, diced into ½-inch pieces
In a medium bowl, combine the beets, lime juice, chile, garlic, and salt. Just before serving, add the avocado and gently mix.