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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.
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.
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!
I have tried this recipe twice now and I have a really hard time with the tempering for some reason. Mustard seeds popping every which way and the garlic powder (couldn’t find the other stuff) just gets clumpy and burnt right away. So sad! Good thing beets and carrots are good on their own…
Hi Kaitlin, you can skip the garlic powder. if using garlic powder, it needs to be added in the end. I will update the instructions.
you can cover the pan with a lid. the seeds will stop popping after a few seconds.
beets and carrot are definitely great by themselves too.
I am featuring this tasty salad this week on Allergy-Free Wednesdays 🙂
OMG awesome looking recipe. It seems that very frequently when I’m looking for a recipe to highlight from the hearth and soul blog hop, I’m drawn to yours. Thanks for sharing!
love that colour, beets always makes any dish prettier 🙂
What a healthy and delicious salad Richa! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!