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

A small red pot on a blue pattern fabric, containing a beet and carrot salad

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

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

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Glutenfree, Indian, Vegan

Keyword: side dish, spiced salad, Vegan salad

Servings: serving

Author: Vegan Richa

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.

US Customary - Metric

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

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