Beetroot, Carrot & Cucumber Salad with Peanuts Recipe
This vibrant and refreshing Beetroot, Carrot, and Cucumber Salad with Peanuts is a delightful North Indian dish that can accompany any main course, adding a burst of flavor and texture. It’s a perfect balance of crunch, tang, and spice, making it the ideal side dish for any meal. Packed with nutrient-rich vegetables and complemented by roasted peanuts, this salad is simple to prepare and brings a burst of color to your table.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 2 medium-sized |
| Carrot (Gajjar, grated) | 2 medium-sized |
| Cucumber (de-seeded and chopped) | 1 large |
| Roasted Peanuts (Moongphali) | 4 tablespoons |
| Green Chilli (chopped) | 1 small |
| Coriander (Dhania) Leaves (chopped) | 4 sprigs |
| Lemon Juice | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Salt | To taste |
Preparation Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Instructions
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Prepare the Vegetables: Begin by grating the beetroot and carrot, then de-seed and chop the cucumber into small bite-sized pieces. Keep them in a large mixing bowl.
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Mix the Ingredients: In the same bowl, add the roasted peanuts, chopped green chili, and coriander leaves.
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Season the Salad: Sprinkle the lemon juice, black pepper powder, and chaat masala powder into the bowl. Add salt to taste.
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Toss Together: Gently mix all the ingredients, ensuring the flavors are well combined. Taste and adjust the seasoning as needed to suit your preference.
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Serve: Serve the salad fresh, either on its own or as a side dish alongside a fragrant Tehri Pulao and Palak Raita.
This Beetroot, Carrot, and Cucumber Salad with Peanuts is a healthy and vibrant addition to your meal, offering a burst of flavors and textures with every bite. Enjoy the balance of tangy lemon, spicy chili, and crunchy peanuts paired perfectly with the fresh vegetables!
