Beetroot and Carrot Salad with Indian Spices | Beetroot Bhaji

Beetroot Salad

I have been loving raw beetroot salad recently. Grab a young beetroot and a carrot. Grate both. Drizzle with olive oil, lemon juice, salt and pepper. You can add some ginger if you want. It is wonderful, wonderfully healthy and very “eliminating” too, if you know what I mean.

And then I came across an Indian version of this. YUM. Mustard seed, curry leaf, urad dal, cumin seed. The original recipe is Beetroot Bhaji from Mahek’s Kitchen, but I tinkered with it a bit.

Recipe Notes

Beetroot can be quite juicy. And the juice can stain.

  • Firstly, DON’T wear white and DO wear an apron if you have one.
  • Secondly, wash your chopping board immediately after grating the beet or cooking the dish, so that it does not stain.
  • To remove any remaining stain on a wooden chopping board, cut a lemon in half, sprinkle the stain with some salt, and rub with the cut half of the lemon.
  • Also, just squeezing some lemon juice onto the stain and leaving for half an hour will get rid of the stain.

I have a lot of fun in the kitchen with colours! I can’t wait to make a dish with beetroot, pomegranate and fresh tumeric. :-)

Beetroot and Carrot Raw Salad

Source : inspired by Beetroot Bhaji from Mahek’s Kitchen
Cuisine: Indian
Prep time: 7 mins
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it

6 – 8 young small beetroot (red beet), grated into matchstick-like pieces
3 – 4 carrots, grated into matchstick-like pieces (optional)
1 Tblspn Ghee
1 tspn black mustard seeds
1 tspn urad dal (white, not black)
1 tspn cumin seeds
0.5 tspn asafetida
1 green chilli, or to suit your taste, chopped
curry leaves
juice of 0.5 lemon
green coriander (cilantro), chopped

Heat the ghee in a frying pan. Add the mustard seeds and urad dal. Allow the mustard seeds to pop. As the popping begins to subside, add the asafetida, chillies, cumin seed and curry leaves.

After 30 seconds or so, add the shredded beetroot, carrot and lemon juice. Stir to mix through the spices and ghee. Cover and allow to cook for about 2 minutes. The dish should be very raw still, little more than warmed through.

Add salt to taste, and mix through the coriander. Serve in a lovely serving dish that shows off the colour of this wonderful salad.

If you want, you can add a little shredded coconut.

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 12 Early Summer, Beetroot, Carrots, Fast Food, Indian, Lentils - Grains - Rice - Nuts, Salads, Spices and Herbs, VEGETARIAN and tagged , , , , , . Bookmark the permalink.

28 Responses to Beetroot and Carrot Salad with Indian Spices | Beetroot Bhaji

  1. jd says:

    I have to be honest – I’m not a big fan of beets. However, this recipe looks & sounds so good that I might have to give it a try!

    At least I know that my beet-loving bf will eat the left-overs (if there are any)!


    Hi jd, I think you would like it. My first introduction to raw beets was an Indian lady whose husband brought her in her lunch when she was running courses. It included perfect, whole, peeled, home grown raw beets. They were delicious! Quite a different taste to cooked beets.


  2. this salad looks making this soon

    Hi Athisaya, this dish is so easy! I look forward to hearing about it.


  3. kathryn says:

    Beautiful salad. I’m a huge beetroot fan. I make a very similar salad with just raw carrot – never thought to use beetroot as well. Yum.

    Hi kathryn, I love the combination of beet and carrot. Be sure to use the younger, smaller beets, though. Oh, and watch the beets, they can stain your cutting board. The other day I was making this dish for my parents, and the beets were really juicy. As I was grating them, the juice was flying everywhere. Lesson: don’t wear white and do wear an apron!


  4. Suganya says:

    Thats the way I like it too. I usually combine beets with grated carrots too.

    Hi Suganya, congratulations on your first blog birthday! Your pics are lovely.

    Isn’t the combo of beets and carrots divine!


  5. mahek says:

    Thanks for trying my beetroot bhaji
    your version is great too!!!

    Hi mahek, I love this and have made it twice already. Thanks for your inspiration.


  6. Susan says:

    Savory is the only way I like beets. I love this recipe and have made something similar, beetroot kofta. Have you ever tried yellow beets? They are just as colorful, but they don’t have a strong stain…unless you add turmeric to them. ; )

    Thanks for joining WHB!

    I haven’t tried yellow beets – they are nowhere to be seen here. But I will keep looking. Looking forward to the WHB roundup.


  7. Kalyn says:

    I keep hearing about raw beets and how tasty they are, and this certainly does sound good. I need to try them! (And good advice about not wearing white!)

    I must add pomegranate to the list of coloured food – after “shelling” one the other day….”


  8. Janet Ching says:

    This looks really good. I am looking for other variations of cooking beetroots, my neighbour has given us some self grown ones.


  9. VnV says:

    I love to cook seasonally and absolutely love the sweet beets and carrots that show up in the farmer’s markets in winter – thanks for the recipe!


  10. Victoria says:

    I love the sound of this. Beetroot and carrot together are great and I bet the spices really liven up the dish too.


  11. jim says:

    Nice Recipe,

    I just read and article of growing Beetroot so now I know what to make once I have grown it.



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