Name: Beetroot salad
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 2
Cuisine: indian
Ingredients: 1 cup beetroot (grated ); ½ cup moong dal ((split skinned moong lentils)); ¼ to ½ cup coconut (,fresh grated ); 1 to 2 green chilies (chopped finely or ¼ tsp coarse crushed black pepper); 1 to 2 tablespoons Lemon juice ((adjust to taste)); ¼ teaspoon salt ((adjust to taste)); 2 tablespoons coriander leaves ((finely chopped)); 1 small carrot (,grated ); ½ cup radish (, grated); ¼ cup cucumber (, grated ); 2 tablespoons onions (, chopped )

← Back to recipe search

Beetroot salad

Nutrition Facts

Per serving · recipe makes 2 · 6m total

Servings

Calories

15% of a 2,000 cal day

299KCAL

Protein

15g31% DV

% DAILY VALUE

Total Fat6g

Saturated5g

23%

Unsaturated1g

—

Total Carbs50g

18%

Fiber14g

49%

Total Sugars13g

—

incl. Added Sugars0g

Starch23g

—

Sodium387mg

17%

% Daily Value is based on a 2,000 calorie day.

A refreshing protein-rich salad combining roasted beets and lentils with crisp raw vegetables, bright lemon juice, and cilantro. Serve as a side or light snack.

Ingredients

2 SERVINGS

1 cupbeetroot — grated
½ cupmoong dal (split skinned moong lentils)
¼–½ cupfresh grated coconut
1–2green chilies — fresh, or coarse crushed black pepper
1–2 tbspLemon juice
¼ tspsalt
2 tbspcoriander leaves — finely chopped

Optional (for variation)

1small carrot — grated
½ cupradish — grated
¼ cupcucumber — grated
2 tbsponions — chopped

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

6m total

Read the method on Swasthi's Recipesswasthi’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

sideindiansaladbeansdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe