Meal Prep · Indian
Beetroot and Carrot Salad
A vibrant and healthy Indian salad, perfect for a light meal or side dish.
Ingredients
Tap to check offMethod
Step-by-step- In a large bowl, combine the grated beetroot, grated carrot, grated coconut (if using), chopped green chilies, chopped coriander, lemon juice, and salt. Mix everything well.
- Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Add urad dal (if using) and fry until golden brown. Then add asafoetida and curry leaves, frying for a few seconds until fragrant.
- Pour the hot tempering mixture over the salad ingredients in the bowl.
- Mix everything thoroughly until the tempering is evenly distributed. Serve immediately or chill for later.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fat | 5 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The salad is best consumed fresh, but can be kept chilled.
Freezer Not recommended
Freezing will alter the texture and freshness of the raw vegetables, making it unsuitable for this salad.
Reheat Serve Chilled
This salad is traditionally served chilled or at room temperature; reheating is not required.
Chef’s Corner
- For an extra crunch and nutty flavor, add some roasted peanuts or cashews before serving.
- Adjust the spice level by varying the amount of green chilies or adding a pinch of black pepper.
- A dash of grated ginger can add another layer of aromatic flavor to the salad.
