This warm Beetroot, Radish and Carrot Salad is so easy to prepare. Crunchy veggies are tossed in a simple Indian tadka.
For a version without beetroot, try this refreshing Carrot and Radish Salad.
You’d be surprised how much flavour a simple salad can have! My salad, made with beetroot, carrots, and radish, gets a burst of life from a simple Indian tempering and a squeeze of lemon juice. When these ingredients come together, the combination works so beautifully!
The salad has bursts of flavour but still do not overpower the dish that they are served with.
Ingredients notes
Be sure to check out the full recipe in the recipe card below
- Beetroot – you need raw beetroot that is peeled and cut into batons
- Carrots – peeled and cut into batons
- Daikon radish – peeled and cut into batons
- Green chillies - slit in half or quartered
- Oil
- Mustard seeds
- Methi seeds (fenugreek seeds)
- Lemon juice
- Coriander - finely chopped or torn
Optional addition, roasted sunflower and pumpkin seeds to add nutrition and crunch.
Optionally dress the salad with this tangy Indian Salad Dressing.
Handy tip
There are a couple of ways you can prep your veggies.
- Cut the veggies into batons using a sharp knife
- Grate the veggies using the large holes of the box grater
- Use a food processor with a grating attachment
- Use a julienne peeler
Serving
You can serve this salad alongside Indian meals as an alternative to Gujarati sambharo or Kachumber salad.
It's also great as a side for BBQs, sandwiches, on top of creamy dips, chaat masala hummus or soups or pasta.
Storage
This salad stores well if kept in the fridge for up to 3 days. I do not recommend freezing as the vegetables will loose their texture upon thawing.
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📖 Recipe
Beetroot, Radish and Carrot Salad
Equipment
- Knife
- Kadai or Pan
Ingredients
- ½ cup beetroot washed, peeled and cut
- ½ cup carrots washed, peeled and cut
- ½ cup daikon radish washed, peeled and cut
- 2 small green chillies slit
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon methi seeds fenugreek seeds
- ⅛ teaspoon hing asafoetida
- ½ teaspoon lemon juice
- 1 tablespoon coriander
- salt
Instructions
- Heat oil in wok or kadai.
- Add mustard seeds, when they splutter add hing and methi seeds.
- Keep heat on HIGH, add green chillies, cut beetroot, carrot and radish.
- Keep mixing and add salt.
- Stir fry mixture for one minute.
- Turn off the heat, add lemon juice and mix.
- Garnish with fresh coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2014.
Hayley Dhanecha says
The roasted veg bring a natural sweetness while the radish adds a light peppery bite. I love serving it warm with a drizzle of dressing—it’s fresh, vibrant and really comforting.
kitchen queen says
delicious and awesome.
Shobha says
Very healthy.. I make it too.
jcookingodyssey says
Thank you Shobha !