Indian Main Courses

Beet and Carrot Koshimbir(spiced salad). vegan glutenfree.

Name: Beet and Carrot Koshimbir(spiced salad). vegan glutenfree.
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Cuisine: Glutenfree, Indian, Vegan
Ingredients: 1 medium Beet grated (raw or roasted/boiled beet); 5-6 baby carrots grated or chopped small; 1/4 teaspoon salt or to taste; a generous pinch of raw sugar; 1/2 teaspoon lemon juice; a generous pinch of black pepper (or red chili powder); 1 teaspoon organic canola oil; a generous pinch of asofoetida (hing (or use garlic powder if you dont have hing. Add garlic powder once you take the oil off heat)); 1/4 teaspoon mustard seeds; 1 green chili slit (or to taste); 2 Tablespoons chopped cilantro; Crushed roasted peanuts or shredded coconut.

This Beet and Carrot Salad is tempered with Indian spices. It is called Koshimbir and works well with an Indian…

Ready 15 minutes
Serves 1 serving
Prep 10 minutes
Cook 5 minutes

Jump to the recipe

Beet and Carrot Koshimbir(spiced salad). vegan glutenfree.

A simple side salad today. Grated beet and carrots , spiced up with a mustard seeds and chili tadka. Served as is or mixed in with non dairy yogurt. It makes for a pretty and delicious side with any meal. Read about the anti-inflammatory, anti-oxidant, detox and other health benefits of Beets here.You can add other crunchy veggies like Jicama, celery, radish and more. Adjust the taste to make your own, add lemon juice or zest for a sour version, some yogurt for a cooling version to serve with other spicy dishes.

What else to do with Beets? Make a pretty Smoothie, a Burger patty , or candy some make Cookies!

Recipe

Beet and Carrot Koshimbir(spiced salad). vegan glutenfree.

This Beet and Carrot Salad is tempered with Indian spices. It is called Koshimbir and works well with an Indian spread.

Serves 1 serving
Prep 10 minutes
Cook 5 minutes
Total 15 minutes

Ingredients

1 medium Beet grated (raw or roasted/boiled beet)
5-6 baby carrots grated or chopped small
1/4 teaspoon salt or to taste
a generous pinch of raw sugar
1/2 teaspoon lemon juice
a generous pinch of black pepper (or red chili powder)

Tempering:

1 teaspoon organic canola oil
a generous pinch of asofoetida (hing (or use garlic powder if you dont have hing. Add garlic powder once you take the oil off heat))
1/4 teaspoon mustard seeds
1 green chili slit (or to taste)
2 Tablespoons chopped cilantro

Garnish:

Crushed roasted peanuts or shredded coconut.

Instructions

1
Grate beet and carrots. Add salt, sugar, lemon juice and pepper. Mix well and keep in a bowl.
2
In a small pan, add oil, heat on medium.
3
Add mustard seeds when the oil is hot.
4
Let the mustard seeds start to pop, then add asofoetida and chili.
5
Cook for half a minute, stir the chili so it cooks on all sides.
6
Pour this into the beet bowl.
7
Mix well. Top with Cilantro, peanuts/coconut. Serve.

Notes

Variations Add some non dairy yogurt into the beet bowl. Mix and serve. It will look like thick deep pink Raita.(Indian Yogurt dip side). I used So Delicious Plain coconut milk yogurt. Add cumin seeds instead of mustard seeds to the tempering. - If you dont like the raw Beet taste, then add the grated beet and carrot to the tempering pan after adding green chili. Mix well and cook covered on low for 4-5 minutes. Stir 2-3 times in between. Or use roasted or boiled beet. Nutritional values are based on one serving