coconut and beetroot salad made with thinly sliced fresh beetroot and scraped coconut.

This beetroot recipe is a healthy vegetarian Sri Lankan beet salad known as a mallum.

If you are introducing vegetarian dishes to kids or just want to make a colourful and appetizing plate of food for picky eaters, give this beetroot salad a try.

You can reduce the number of chilli flakes, mix the grated beetroot salad into the rice and serve.

With less cooking involved, the beetroot mallum in which the beetroot and scraped coconut are lightly cooked, makes a quick and healthy vegetarian dish.

What to serve with Sri Lankan beetroot salad(mallum).

• Rice dishes to serve with beetroot mallum.
  • how to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice)
  • vegetable fried rice(spicy).
  • Indian fragrant ghee rice(nei choru).

• More vegetarian curries to serve with beetroot salad.
  • polos curry(green jackfruit curry),
  • cabbage curry with coconut milk.
  • Pumpkin Curry(Sri Lankan, vegetarian) or dhal curry.
  • capsicum stir fry
  • Sri Lankan spicy Dry Potato curry(ala theldala) or Sri Lankan spicy potato.
  • green bean stir-fry.

• Meat, seafood and chicken dishes to serve with coconut and beetroot salad.
  • Slow-cooked beef curry(like my grandmother makes).
  • beef korma curry(slow cooked Indian beef curry).
  • Sri Lankan chicken meatball curry
  • Sri Lankan chicken curry.
  • Sri Lankan bistek(steak with onions)
  • Srilankan prawn curry cooked in Coconut milk.
  • Calamari curry(cuttlefish curry).

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Utensils and appliances needed

• Chopping board and knife
• Medium-sized frying pan

More beetroot recipes.

Sri Lankan Beetroot Curry(vegetarian, vegan).

Raw beetroot-feta salad with pomegranate dressing.

RECIPE DIFFICULTY- EASY

Simple beetroot salad with coconut

The ingredients mentioned below use standard measuring cups and spoons.

The ingredients to make the beetroot salad(mallum)

250g beetroot cleaned, cut and sliced into thin strips

1/2 teaspoon of turmeric

1 medium-sized onion sliced

2 green chillies split 

3 cloves of garlic sliced

1/2 a cup of water

1 teaspoon red chilli flecks

2 tablespoons of oil

1/2 to 1 cup of freshly scraped coconut(substitute with dessicated coconut)

Salt to season 

Method

Have all the ingredients prepared and ready.

Peel and cut the beetroot into thin round slices, stack them into 4 and cut the beetroot into thin strips.

Place a frying pan over a low medium fire.

Add the beetroot slices(250g), turmeric(1/2 tsp), onion(1), green chillies(2), garlic(3 cloves sliced).

Add more green chillies to make this mallum a spicy vegetarian dish if that is your preference.

Add water(1/2 cup)and cook over a low-medium fire.

Cook the beetroot until soft. 

Once the water is reduced, pour oil(2 tbs)and semi-fry the beets, season with salt.

Add scraped coconut(1/2 to 1 cup), reduce heat to low, mix and cook with the scraped coconut.

Taste and season with salt with if needed and serve warm with any of the meal ideas given above.

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