Carrot Beetroot Salad recipe is an easy, colorful, and nutritious dish made with shredded beets, carrots, fresh coconut, roasted peanuts, herbs, and tempered with a few Indian spices. This can be served as a side dish with meals or can be eaten as a snack.
Salads are the greatest addition to your diet if you want to start eating healthier. Whether for lunch or dinner, you can enjoy salad anytime. Today, I am sharing a family favorite South Indian-style Carrot Beetroot Salad.
This recipe combines the goodness of carrot and beetroot, enhanced with roasted peanuts, herbs, and a blend of Indian spices, making it both nutritious and delicious. If you enjoy this salad, you will love my beetroot chickpea salad, hesarubele carrot kosambari, and cucumber kosambari.
If you are looking for more Indian beetroot recipes, then beetroot raita, beetroot paratha, beetroot rice, and carrot beetroot sandwich are among my favorite recipes that you should try.
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Ingredients for Carrot Beet Salad Recipe
You will need the following ingredients to make this easy South Indian-style carrot beetroot kosambari recipe.
- Beetroot: I used 1 medium, freshly grated beet. You may also use boiled beets.
- Carrot: I used two large, freshly grated carrots.
- Coconut: Use freshly shredded coconut for the best result. However, you can use frozen shredded coconut.
- Roasted Peanuts: I have roughly crushed roasted peanuts in a mortar and pestle. It gives a nice crunch to the salad.
- Fresh herbs: Use freshly chopped coriander leaves.
- Lemon/Lime juice: I used the juice of half a lemon.
- Tempering Ingredients: I used oil, mustard seeds, curry leaves, asafoetida (hing), and dry red chili for tempering.
How to Make Carrot Beetroot Salad
For Tempering
Heat 2 teaspoons oil in a tadka pan, add ½ teaspoon mustard seeds, and let them crackle. Then, add 2 dry red chilies, 1 stalk curry leaves, and 1 pinch of asafoetida (hing). Saute for a few seconds and turn off the gas.
Assemble
In a large mixing bowl, add the following ingredients:
- 1 cup carrot, grated
- 1 cup beetroot, grated
- ¼ cup coconut (fresh or frozen)
- ¼ cup coriander leaves finely chopped
- 1 green chili, finely chopped
- ¼ cup roasted peanuts crushed
- 1 tablespoon lemon juice
- salt to taste
Pour the tempering over the salad and toss well to coat.
Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy beet carrot salad.
Serving Suggestions
Carrot beetroot salad is a perfect accompaniment to any Indian meal.
Serve this salad as a side dish with steamed rice, rasam, and vegetable stir fry like cabbage peas stir fry, aloo methi.
Tips
- If you are making it ahead, add lemon juice, and salt just before serving, the salad may release some water.
- Leftovers can be stored in an airtight glass container for up to 1 day.
Variations
- Raw Mango: Add grated raw mango if in season for more flavors.
- Other veggies: You can add finely chopped bell pepper or cucumber to make it healthy.
- Legumes: You can add boiled chickpeas or moong sprouts for extra protein.
More Indian Salad Recipes
Carrot Beetroot Salad
Equipment
Ingredients
- 1 cup carrot grated
- 1 cup beetroot grated
- ¼ cup coconut (fresh or frozen)
- ¼ cup coriander leaves finely chopped
- 1 green chili finely chopped
- ¼ cup roasted peanuts crushed
- 1 tablespoon lemon juice
- salt to taste
Tempering
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 2 red chilies
- 1 stalk curry leaves
- 1 pinch asafoetida (hing) skip for gluten-free
Instructions
For Tempering
- Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then add dry red chili, curry leaves, and asafoetida (hing). Saute for a few seconds and turn off the gas.
Assemble
- In a large mixing bowl, grated beetroot, grated carrot, fresh coconut, coriander leaves, green chilies, roasted peanuts, lemon juice, and salt. Pour the tempering over the salad and toss well to coat.
Notes
Tips
- If you are making it ahead, add lemon juice, and salt just before serving, else salad may release some water.
- Leftovers can be stored in an airtight glass container for up to 1 day.
Variations
- Raw Mango: Add grated raw mango if in season for more flavors.
- Other veggies: You can add finely chopped bell pepper or cucumber to make it healthy.
- Legumes: You can add boiled chickpeas or Moong sprouts for extra protein.
Nutrition
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