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.
Servings: 1 serving
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