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Beetroot Salad

21 Nov

Beetroot Koshumbir.

Koshimbir is a Maharashtrian salad made of raw vegetables sometimes grated. Here, beetroot is grated on the fine side of the grater. Grated beetroot is mixed with grated coconut, crushed roasted peanuts and cilantro. It is then tempered with mustard seeds, green chiles and curry leaves. Finally lemon juice is mixed with the beet salad and served.
Makes: around 3 Servings of Beetroot Salad.


Beetroot 1 Small
Grated Fresh Coconut 2 tbsps
Roasted Peanuts 2 tsps
Green Chiles 1 – 2
Cilantro few Sprigs
Mustard Seeds 1/2 tsp
Curry Leaves 6
Lemon Juice 1 tsp
Oil 1 tsp
Salt to taste

Method of preparation:

Crush the roasted peanuts into small bits.
Remove stems, wash and finely chop the green chiles.
Clean, wash, remove hard stems and finely chop cilantro.
Wash, peel and grate the beetroot on the thinner side of the grater.
Alternatively, chop up the beetroot and grate using a food processor.

In a mixing bowl, mix together grated beetroot, coconut, crushed peanuts, cilantro and salt.
Heat oil in a small pan, add mustard seeds, curry leaves and green chiles.
When mustard seeds almost stop spluttering, remove from heat.
Add the tempering tot he mixing bowl.
Stir in lemon juice and mix well.
Serve beetroot koshumbir as a side dish to rice or as a salad.
Notes:Make sure to combine all the ingredients during the last minute ie just before serving.

Suggestions: If beetroot is too raw for you, cook the grated beetroot for couple of seconds until it cooks a little.
Variations:Grated carrot can also be added if you wish. Finely chopped onion and tomato can also be added to the salad.
Other Names: Beetroot Salad, Beetroot Koshimbir, Grated Beet Salad.