Fresh, bright, and straightforward to put together, Carrot Beetroot Salad is a vegetarian, gluten-free Indian salad made with carrot, beetroot, and coconut in about 12 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: 2 minutes
  • Total time: 12 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Indian

Ingredients

  • 1 cup carrot (grated)
  • 1 cup beetroot (grated)
  • 1/4 cup coconut ((fresh or frozen))
  • 1/4 cup coriander leaves (finely chopped)
  • 1 green chili (finely chopped)
  • 1/4 cup roasted peanuts (crushed)
  • 1 tablespoon lemon juice
  • salt (to taste)

Tempering

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 2 red chilies
  • 1 stalk curry leaves
  • 1 pinch asafoetida (hing) (skip for gluten-free)

Method

For Tempering

  1. 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

  1. 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.

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.