A larger number of people are now realizing the importance of maintaining their health. Many people are turning more often to low-fat eating regimens and boosting their fiber consumption through fruits and leafy vegetables to lose those excess pounds and boost their immunity. Salads are the greatest addition to your diet if you want to start eating healthier. Whether for lunch or dinner, you can enjoy salad anytime. Salads loaded with fresh vegetables and grains rich in protein are very nourishing and satiating. Additionally, it prolongs the body’s period of activity. Considering this, here we bring you a salad recipe that is made with the goodness of both carrot and beetroot, along with roasted peanuts, herbs, and a few Indian spices. So, what are you waiting for? Read below for the complete recipe.
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
If you are making it ahead, add lemon juice, and salt just before serving, the 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
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