Beetroot salad recipe with carrot and peanut

This beetroot, carrot and peanut salad makes for a great BBQ side.

“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.”

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Beetroot salad recipe with carrot and peanut

(Serves 4)

For the salad:

50g roasted peanuts, coarsely crushed
4 raw beetroot, about 400g, grated
1 red onion, finely chopped
20g fresh coriander, finely chopped
1 carrot, grated
2tbsp lime juice
½tsp salt

For the tadka:

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

Undated Photo of the beetroot, carrot and peanut salad from Chetna’s Healthy Indian Vegetarian by Chetna Makan. See PA Feature FOOD Chetna Makan. Picture credit should read: Nassima Rothacker/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Chetna Makan

1. Use a pestle and mortar to coarsely crush the peanuts, then put them into a bowl with the rest of the salad ingredients.

2. 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.

3. Pour the tadka over the salad, toss well and serve. This will keep in the fridge for a couple of days.

Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley, priced £20 (  Available now.