Beetroot Salad

This fresh and colourful Beetroot Salad combines tender beetroot with crunchy cucumber, carrot, onion, roasted peanuts, and a simple lemon dressing. It is naturally refreshing and works well as a light lunch, healthy snack, or side dish with everyday meals.

Author: Neha Patel
Author Role: Healthy Recipes & Salad Contributor
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 3
Category: Salad
Cuisine: Indian-Inspired
Diet: Vegetarian, Vegan and Gluten-Free

Ingredients

For the Salad

• 2 medium beetroots
• 1 small cucumber, finely chopped
• 1 medium carrot, grated
• 1 small red onion, finely chopped
• ¼ cup pomegranate seeds
• 2 tablespoons roasted peanuts, roughly crushed
• 2 tablespoons fresh coriander leaves, chopped
• 1 small green chilli, finely chopped, optional

For the Lemon Dressing

• 1½ tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• ½ teaspoon roasted cumin powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon chaat masala, optional
• Salt to taste

Instructions

1. Wash the beetroots thoroughly and place them in a saucepan with enough water to cover them.
2. Boil for 20–25 minutes or until they become tender but are still slightly firm. Avoid overcooking, as very soft beetroot may make the salad watery.
3. Drain the water and allow the beetroots to cool completely. Peel and cut them into small, evenly sized cubes.
4. Add the cubed beetroot, cucumber, grated carrot, onion, pomegranate seeds, coriander, and green chilli to a large mixing bowl.
5. In a small bowl, combine the lemon juice, olive oil, roasted cumin powder, black pepper, chaat masala, and salt.
6. Pour the prepared dressing over the salad.
7. Add the crushed roasted peanuts and gently toss until everything is evenly combined.
8. Serve immediately or refrigerate for 15–20 minutes before serving for a cooler, more refreshing salad.

Serving Suggestions

Serve Beetroot Salad as:

• A refreshing side dish with dal, rice, roti, or pulao
• A light snack between meals
• A colourful addition to a lunchbox
• A simple starter for a family meal
• A filling salad topped with paneer, tofu, or boiled chickpeas

Tips for the Best Beetroot Salad

• Allow the cooked beetroot to cool before mixing it with the other vegetables.
• Cut the beetroot into small cubes so the dressing coats it evenly.
• Add the peanuts shortly before serving to keep them crunchy.
• Reduce or omit the green chilli when preparing the salad for children.
• Wear kitchen gloves while handling beetroot if you want to prevent temporary staining.
• For a quicker version, use steamed or pre-cooked beetroot without added seasoning.

Variations

Beetroot and Chickpea Salad

Add ½ cup of boiled chickpeas for additional texture and a more filling meal.

Creamy Beetroot Salad

Mix ¼ cup of thick plain yogurt with the lemon dressing. Skip the olive oil when using yogurt.

Beetroot and Apple Salad

Add one small chopped apple for a naturally sweet and crunchy variation.

Beetroot and Paneer Salad

Top the salad with ½ cup of lightly grilled paneer cubes before serving.

Storage Instructions

Store the salad in a clean, airtight container in the refrigerator for up to 24 hours. For the best texture, keep the dressing and peanuts separate and add them shortly before serving.

Freezing is not recommended because the cucumber and other fresh vegetables may lose their texture after thawing.

Frequently Asked Questions

Can I use raw beetroot in this salad?

Yes. Peel and finely grate raw beetroot instead of boiling it. Raw beetroot has a firmer texture and a more earthy flavour.

Can I steam the beetroot?

Yes. Steaming is a convenient option and helps prevent the beetroot from absorbing too much water.

How can I make this salad more filling?

Add boiled chickpeas, kidney beans, tofu, paneer, quinoa, or sprouts.

Can I prepare it in advance?

You can cook and chop the beetroot in advance. Combine all the ingredients and add the dressing shortly before serving.

Is this recipe vegan?

Yes. The main recipe contains only plant-based ingredients.

Approximate Nutrition per Serving

• Calories: 145 kcal
• Protein: 4 g
• Carbohydrates: 20 g
• Fat: 6 g
• Fibre: 5 g

Nutrition values are approximate and may vary according to the ingredients and serving size.