Fresh, bright, and straightforward to put together, Beet and Carrot Koshimbir(spiced salad). vegan glutenfree. is a vegan, vegetarian Glutenfree, Indian, Vegan salad made with medium Beet grated, baby carrots grated or chopped small, and salt or to taste in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 1 serving
- Category: Salad
- Cuisine: Glutenfree, Indian, Vegan
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.
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
