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–+ servings
Beetroot, carrot and peanut salad (Nassima Rothacker/PA)
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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 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Salad
Cuisine: Indian
Servings: 4
Calories: 166kcal
Author: Chetna Makan

Equipment

  • Pestle and mortar
  • Bowl
  • Small pan

Ingredients

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

Method

  • 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.

Nutrition

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