Simple, practical, and full of everyday flavour, Beetroot Carrot Sandwich is a vegetarian Indian breakfast, snack made with beetroot, carrot, and cream cheese in about 10 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: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 2
  • Category: Breakfast, Snack
  • Cuisine: Indian

Ingredients

For Sandwich Spread:

  • 1 small beetroot (peeled and grated)
  • 1 medium carrot (peeled and grated)
  • 1/4 cup cream cheese ((mayonnaise or hung curd))
  • 1/8 teaspoon black pepper powder
  • 1/8 teaspoon italian seasoning ((or dried herbs))
  • salt (to taste)

For Sandwich:

  • 6 bread slices
  • 2 tablespoon butter ((or ghee))

Method

  1. Peel and grate the beetroot and carrot. Keep aside.
  2. Take grated beetroot, carrot, cream cheese spread, black pepper powder, Italian seasoning, and salt in a large mixing bowl. Mix well and keep aside. Note: Add more cream cheese if you desire.
  3. Take bread slices, apply some butter first, and then spread beetroot carrot cheese mixture generously on one slice of the bread. Cover and press with another bread slice over it.
  4. Heat Tawa or sandwich maker, add butter. Now place the prepared sandwich and spread butter on top.
  5. Grill or toast bread on both sides till golden brown and crisp.
  6. Serve sandwiches hot with tomato ketchup.

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.