Carrot beetroot salad 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.

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.
- 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. Feel free to increase or decrease according to your preference.
- 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 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.
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.
Tips to make Carrot Beetroot Salad
- 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:ย Add grated raw mango if in season for more flavors.
- Other veggies:ย You can add finely chopped bell pepper or cucumber to make it healthy.
- Legumes:ย You can add boiled chickpeas or Moong sprouts for extra protein.
More Indian Salad Recipes
- Hesarubele Carrot Kosambari
- Cucumber Kosambari
- Chickpea Salad with Yogurt Dressing
- Kala Chana Salad
- Sprouted Moong Salad
- Boiled Peanut Salad
- Kachumber Salad
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Carrot Beetroot Salad
Equipment
Ingredients
- 1 cup carrot grated
- 1 cup beetroot grated
- ยผ cup coconut (fresh or frozen)
- ยผ cup coriander leaves finely chopped
- 1 green chili finely chopped
- ยผ cup roasted peanuts crushed
- 1 tablespoon lemon juice
- salt to taste
Tempering
- 2 teaspoons oil
- ยฝ teaspoon mustard seeds
- 2 red chilies
- 1 stallk 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:ย Add grated raw mango if in season for more flavors.
- Other veggies:ย You can add finely chopped bell pepper or cucumber to make it healthy.
- Legumes:ย You can add boiled chickpeas or Moong sprouts for extra protein.
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