Beetroot Salad / Beet chi Koshimbir

Beetroots contain a lot of valuable nutrients so try and include beet as much as possible.



  • 2 medium sized Beet cooked, peeled and grated
  • 1 small onion finely chopped (optional but it adds crunch to the salad)
  • 2 tbsp roasted coarse peanut powder
  • Salt to taste
  • Sugar to taste(beet has its own sugar content so you’ll require very less sugar)
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida
  • A squeeze of half lime
  • Finely chopped coriander leaves to garnish.


  • Wash the beet ,cut off the edges. Slice the beet into half and keep it with cut side up in a small container with just a little water to prevent it from drying and keep the container in the pressure cooker and pressure cook for 1 whistle only as the beet has to be crunchy.
  • Once steam is released, take the beet out and peel it. Grate the beet and transfer it into a mixing bowl.
  • Mix grated beet,chopped onion,peanut powder, salt, sugar and lime juice and transfer to a serving bowl.
  • In a seasoning pan heat ghee, add cumin seeds, when they crackle add asafoetida,green chillies, mix well and pour the seasoning over the beet mix. Garnish with coriander leaves.
  • Mix well and serve either chilled or at room temperature with chapatis or dal rice or pulav / biryani.


  • Not everyone likes the earthy smell of raw beet.I prefer cooking it. Also the skin of raw beet is hard to peel ,when cooked its easier to peel the skin.


About me



Hi, welcome to the World of Vidya's Kitchen – My Secret Plate. This is Vidya Thakur, an avid cook. Being passionate about cooking, I am exploring the world of recipes since many years. I am creating my own platform and sharing my own tried-and-tested recipes with you all. Here, you'll find many quick, easy and interesting pure vegetarian recipes. My main focus is on traditional fare as well as healthy recipes that are fading away with time. I also try to bear in mind about health and nutrition while cooking food. This blog is an attempt to present food and recipes in such a way that even a novice can relate to it. I try and learn everyday by reading, experimenting, and cooking new recipes especially adding on the health aspects of the ingredients used in my dishes as well as how it is much more beneficial when food is cooked or prepared in a certain way.

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