Carrot Beetroot Salad

5 from 1 vote

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.

Course Salad

Cuisine Indian

Keyword carrot beet salad, carrot beetroot kosambari

Diet Gluten-Free, Vegan

Method Stovetop

Prep Time 10

Cook Time 2

Total Time 12

Servings

Calories 131kcal

Author Bhavana Patil

Equipment

Mixing Bowl Set

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 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: 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