Carrot Beetroot Salad

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: 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

• Hesarubele Carrot Kosambari
• Cucumber Kosambari
• Chickpea Salad with Yogurt Dressing
• Kala Chana Salad
• Sprouted Moong Salad
• Boiled Peanut Salad
• Kachumber Salad

If you’ve tried this healthy beetroot carrot kosambari (salad) recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!