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    Home ยป Recipes ยป Salad

    Carrot Beetroot Salad

    Aug 8, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    carrot beetroot salad served on a plate

    Ingredients for Carrot Beet Salad Recipe

    You will need the following ingredients to make this easy South Indian-style carrot beetroot kosambari recipe.

    Ingredients for Carrot Beet Salad 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.

    step to add all the salad ingredients to a bowl and mix collage

    Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy beet carrot salad.

    carrot beetroot salad served on a plate with a lemon on the side

    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.
    carrot beetroot salad served on a plate with a lemon on the side

    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

    If youโ€™ve tried this healthy beetroot carrot kosambari (salad) recipe or any other recipe on Indianveggiedelight, then donโ€™t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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    carrot beetroot salad served on a plate with a lemon on the side

    Carrot Beetroot Salad

    Bhavana Patil
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings: 4
    Calories : 131
    Course: Salad
    Cuisine: Indian
    Diet: Gluten-Free, Vegan
    Method: Stovetop
    Prep Time : 10 minutes minutes
    Cook Time : 2 minutes minutes
    Total Time : 12 minutes minutes

    Equipment

    • Mixing Bowl Set

    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.
      step to add all the salad ingredients to a bowl and mix collage

    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.

    Nutrition

    Calories: 131kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 129mgPotassium: 386mgFiber: 4gSugar: 6gVitamin A: 5658IUVitamin C: 49mgCalcium: 33mgIron: 1mg
    Keyword carrot beet salad, carrot beetroot kosambari
    Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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