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2 to 3 medium beets, about 375 g
1/2 very small daikon, about 125 g
1 large, firm ripe tomato
1/2 cup chopped fresh cilantro
1 tsp black salt
1 lemon
Peel beets and daikon, then finely dice. Cut tomato in half. Gently scoop out and discard seeds. Then dice. Place vegetables in a bowl with cilantro. Sprinkle with salt. Squeeze in juice from lemon. Toss until evenly coated. Cover with plastic wrap. Refrigerate at least 2 hours and up to 4 hours to allow flavours to meld before serving.
Calories 3, Protein 0.1g, Fibre 0.2g, Sodium 39mg.
Find daikon (a long white radish) at an Asian grocer.
Black salt is actually pink in hue. Find it at an Indian grocer or replace with regular salt.