Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 2 medium-sized |
| Carrot (grated) | 2 medium-sized |
| Cucumber (deseeded, chopped) | 1 medium-sized |
| Peanuts (roasted) | 4 tbsp |
| Green Chilli (finely chopped) | 1 small |
| Fresh Coriander (chopped) | 4 sprigs |
| Lemon Juice | 1 tsp |
| Black Pepper Powder | 1 tsp |
| Chaat Masala Powder | 1 tsp |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90 kcal |
| Protein | 3g |
| Carbohydrates | 14g |
| Fiber | 4g |
| Fat | 4g |
| Sodium | 150mg |
| Vitamin A | 220% of Daily Value |
| Vitamin C | 25% of Daily Value |
Preparation Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions
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Prep the Vegetables: Begin by preparing all the ingredients. Grate the beetroot and carrot using a fine grater or a food processor for a finer texture. Deseed and chop the cucumber into small pieces to ensure it mixes well with the other vegetables.
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Prepare the Dressing: In a large mixing bowl, combine the grated beetroot, grated carrot, and chopped cucumber. Add in the roasted peanuts for a delicious crunch and a dose of healthy fats. Chop the green chilli and fresh coriander and add them to the bowl.
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Add the Seasonings: Squeeze in the lemon juice for a burst of tanginess, followed by the black pepper powder and chaat masala powder for added flavor. Season the salad with salt according to your taste preferences.
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Toss the Salad: Toss everything together gently until all the ingredients are well coated with the seasoning. Be sure to mix thoroughly so that every bite is flavorful and refreshing.
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Serve: Transfer the salad to a serving bowl and serve immediately for the best texture and flavor. For an extra touch, garnish with a few extra sprigs of fresh coriander.
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Serving Suggestions: This salad pairs wonderfully with a variety of Indian dishes. Serve it alongside panchmel dal (a mixed lentil curry), lauki ki sabzi (bottle gourd curry), and phulka (Indian flatbread) for a complete and satisfying meal. Alternatively, enjoy it as a standalone snack or a light appetizer.
Tips for the Best Beetroot, Carrot & Cucumber Salad:
- Customize the Crunch: If you prefer a bit more texture, try adding some chopped raw mango for a tangy twist or a handful of crushed papdi for an added crunch.
- Add Some Sweetness: A little bit of jaggery or honey can balance the tangy and spicy elements in the salad if you prefer a sweeter flavor profile.
- Peanut Variation: For an interesting flavor twist, you can swap the roasted peanuts with cashews or almonds.
- Serving Tip: For a more refreshing experience, chill the salad for about 10-15 minutes in the refrigerator before serving, especially during warmer months.
This Beetroot, Carrot & Cucumber Salad is the epitome of freshness and health. With minimal ingredients and a few simple steps, you can create a colorful, nutritious side dish that’s perfect for any occasion. Whether you’re hosting a dinner party, preparing a simple weeknight meal, or packing a healthy lunch, this salad is a versatile and crowd-pleasing choice. Enjoy!