“I was blown away by this salad [when somebody made it for me on a trip to India] – I never would have thought of combining peanuts and beetroot,” explains food writer, Chetna Makan.

“Even my kids, who don’t like beetroot that much, absolutely love this quick dish. It gets so much flavour and crunch from the peanuts and cumin seeds, I think it’s a must-have on summer tables.”

Beetroot, carrot and peanut salad (Nassima Rothacker/PA)
Beetroot, carrot and peanut salad (Nassima Rothacker/PA)
Beetroot, carrot and peanut salad (Nassima Rothacker/PA)
Print Recipe
Nutrition Facts
Beetroot salad with carrot and peanut
Amount Per Serving
Calories 166 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 499mg22%
Potassium 488mg14%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 8g9%
Protein 6g12%
Vitamin A 2912IU58%
Vitamin C 13mg16%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Beetroot salad with carrot and peanut

A great BBQ side dish
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad
Cuisine: Indian
Servings: 4
Calories: 166kcal
Author: Chetna Makan


  • Pestle and mortar
  • Bowl
  • Small pan


For the salad

  • 50 g roasted peanuts coarsely crushed
  • 4 raw beetroot about 400g, grated
  • 1 red onion finely chopped
  • 20 g fresh coriander finely chopped
  • 1 carrot grated
  • 2 tbsp lime juice
  • 1/2 tsp salt

For the tadka

  • 1 tbsp groundnut oil
  • 1 tsp cumin seeds
  • 2 green chillies finely chopped


  • Use a pestle and mortar to coarsely crush the peanuts, then put them into a bowl with the rest of the salad ingredients.
  • To make the tadka, heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, add the green chillies, give them a stir, then take the pan off the heat.
  • Pour the tadka over the salad, toss well and serve. This will keep in the fridge for a couple of days.


Calories: 166kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 499mg | Potassium: 488mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2912IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 1mg

Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley (octopusbooks.co.uk).

Try Chetna’s cheese and potato chapatti sandwich recipe.

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