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This Beet and Carrot Salad is tempered with Indian spices. It is called Koshimbir and works well with an Indian spread.
 
 

A simple side salad today. Grated beet and carrots , spiced up with a mustard seeds and chili tadka. Served as is or mixed in with non dairy yogurt. It makes for a pretty and delicious side with any meal. Read about the anti-inflammatory, anti-oxidant, detox and other health benefits of Beets here.You can add other crunchy veggies like Jicama, celery, radish and more. Adjust the taste to make your own, add lemon juice or zest for a sour version, some yogurt for a cooling version to serve with other spicy dishes.

This Beet and Carrot Salad works well with any Indian spread or use it in wraps or sandwiches.
 

What else to do with Beets? Make a pretty Smoothie, a Burger patty , or candy some make Cookies!

 

Beet and Carrot Koshimbir(spiced salad). vegan glutenfree.

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By: Vegan Richa
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 1 serving
Course: Salad
Cuisine: Glutenfree, Indian, Vegan
A small red pot on a blue pattern fabric, containing a beet and carrot salad
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This Beet and Carrot Salad is tempered with Indian spices. It is called Koshimbir and works well with an Indian spread. 
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Ingredients 
 

  • 1 medium Beet grated, raw or roasted/boiled beet
  • 5-6 baby carrots grated or chopped small
  • 1/4 teaspoon salt or to taste
  • a generous pinch of raw sugar
  • 1/2 teaspoon lemon juice
  • a generous pinch of black pepper, or red chili powder

Tempering:

  • 1 teaspoon organic canola oil
  • a generous pinch of asofoetida, hing (or use garlic powder if you dont have hing. Add garlic powder once you take the oil off heat)
  • 1/4 teaspoon mustard seeds
  • 1 green chili slit, or to taste
  • 2 Tablespoons chopped cilantro

Garnish:

  • Crushed roasted peanuts or shredded coconut.

Instructions 

  • Grate beet and carrots. Add salt, sugar, lemon juice and pepper. Mix well and keep in a bowl.
  • In a small pan, add oil, heat on medium.
  • Add mustard seeds when the oil is hot.
  • Let the mustard seeds start to pop, then add asofoetida and chili.
  • Cook for half a minute, stir the chili so it cooks on all sides.
  • Pour this into the beet bowl.
  • Mix well. Top with Cilantro, peanuts/coconut. Serve.

Notes

Variations
Add some non dairy yogurt into the beet bowl. Mix and serve. It will look like thick deep pink Raita.(Indian Yogurt dip side). I used So Delicious Plain coconut milk yogurt. 
Add cumin seeds instead of mustard seeds to the tempering. - If you dont like the raw Beet taste, then add the grated beet and carrot to the tempering pan after adding green chili. Mix well and cook covered on low for 4-5 minutes. Stir 2-3 times in between.
Or use roasted or boiled beet.
Nutritional values are based on one serving
 

Nutrition

Calories: 136kcal, Carbohydrates: 17g, Protein: 3g, Fat: 6g, Sodium: 544mg, Potassium: 385mg, Fiber: 5g, Sugar: 10g, Vitamin A: 6950IU, Vitamin C: 11.7mg, Calcium: 29mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
 
 
 
 
 
 
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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52 Comments

  1. The 21st Century Housewife© says:

    What a lovely salad, and so nutritious too! Beets are one of my favourite things to use in salads. Thank you for sharing another delicious recipe!

    Reply
  2. Anonymous says:

    Beautiful beet dish! I love beets and have just discovered the delicious flavor of them raw. I will be making this for sure! mimiladybug at verizon dot net

    Reply
  3. janet @ the taste space says:

    I love finding new ways to use beets. 🙂

    Reply
  5. ella@lifeologia says:

    I love this recipe and that little red pot is the cutest!

    Thanks for the giveaway opportunity 😉

    ps. I’m having a Potluck Party – it would be great if you could share one of your fantastic recipes.
    https://www.lifeologia.com/potluck-party-nutritious-delicious/

    Reply
  7. bitt says:

    we go through so delicious like crazy here. i’d love a chance to win
    bittofraw@gmail.com

    Reply
  8. Joy says:

    I also liked you on FB. 🙂 Thanks for doing a giveaway!

    Reply
  9. Joy says:

    I don’t know why but I have a hard time coming up with creative ways to prepare beets (other than roasting or boiling and eating them plain). And I get tired of them that way. This recipe sounds great!

    @bjoycannon

    Reply
    1. Richa says:

      Thank you for the like joy! we keep eating a lot of roasted beet too, and then get bored and stay away from it for a few weeks.. then somedays i find other ways to eat up the beet.

      Reply
  10. lorrshaw says:

    I have liked you on Facebook and entering here for some giveaways!

    Reply
    1. Richa says:

      Thank you lorrshaw!

      Reply