Jalapeño Beet Salad

Jalapeño Beet Salad

Source: Chef Jehangir Mehta


  • 2 Jalapeños, chopped 
  • 2 Beets 
  • 2 Bunches of Greens (your choice), rough chopped  
  • 1 cup Greek Yogurt  
  • 1/3 cup Pumpkin seeds 
  • 1 sprig Fennel tops 
  • 1 small Red onion, sliced 
  • 3 tbsp. Olive oil 
  • Salt and Pepper To Taste 


  • Boil the beets for 12 mins 
  • Cut them into quarters.
  • Drizzle with 2 tablespoons of olive oil, add the chopped jalapeños, salt, and pepper and roast until cooked. Set aside. 
  • Mix the yogurt, fennel tops, onions and 1 tablespoon of olive oil. 
  • Toss the dressing and the warm beets together. 
  • After plating sprinkle with pumpkin seeds.  

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