Welcome to your new favourite healthy side dish! If you are looking for a quick, vibrant, and incredibly nutritious recipe, this Beetroot Koshimbir Recipe is exactly what you need. Also known as a beetroot salad with yogurt or beetroot raita, this traditional Maharashtrian dish perfectly balances sweet, tangy, and mildly spicy flavours.
The grated raw beetroot gives it a beautiful, bright pink colour, while the fresh yogurt provides a creamy, soothing texture. Adding roasted peanuts brings a delightful crunch, making it an absolute crowd-pleaser at the dinner table. Whether you are meal prepping for the week, hosting a family lunch, or simply trying to include more colourful veggies in your daily diet, this easy Beetroot Koshimbir Recipe takes just minutes to prepare. Let’s dive right into how you can make this delicious and cooling salad in your own kitchen!
Also Read – Quick Farsan Salad Recipe | Tangy Summer Side Dish
Ingredients List:
- 1 medium-sized Beetroot (peeled and grated)
- 1 cup Thick, fresh Yogurt / Dahi (ensure it is not sour)
- 2 tablespoons Roasted Peanuts (crushed)
- A pinch of Sugar
- Salt to taste
- Fresh Coriander leaves (finely chopped, including the tender stems)
- For the Tempering (Tadka):
- 2 tablespoons Oil or Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- A few Curry leaves
- 2 Green Chillies (slit lengthwise and chopped)
- A pinch of Hing (Asafoetida powder)
Step-by-Step Instructions:
- Prepare the Beetroot: Start by taking a medium-sized beetroot, peeling off the skin, and grating it finely into a mixing bowl.
- Mix the Yogurt: Add one cup of thick, whisked yogurt (dahi) to the grated beetroot. Mix it well until the beautiful pink colour spreads evenly.
- Add the Crunch: Stir in two tablespoons of roasted and crushed peanuts for a great texture, followed by a little pinch of sugar.
- Hold the Salt: Add salt to taste, but remember to only add it right before serving so the Beetroot Koshimbir Recipe doesn’t release water and become soggy.
- Toss in Coriander: Toss in some freshly chopped coriander leaves and mix everything together.
- Make the Tadka: In a small pan, heat 2 tablespoons of oil or ghee until hot. Add mustard seeds, cumin seeds, curry leaves, chopped green chillies, and a pinch of hing.
- Pour the Tempering: Carefully pour this hot, aromatic tempering over your beetroot and yogurt mixture, then mix it thoroughly.
- Garnish & Serve: Garnish with a little more fresh coriander on top, and your delicious salad is ready to eat!
Also Read – Healthy Mixed Veg Kachumber Salad Recipe – Side Dish
Cooking Tips:
- Use Fresh Yogurt: Always use thick, fresh, and non-sour yogurt for the creamiest texture and best taste.
- Timing is Everything: As mentioned in the video, always add the salt right before eating. If you add salt too early, the beetroot will release water and make the salad watery!
- Flavour Boost: You can use ghee instead of oil for the tempering (tadka) to give the salad a richer, slightly nutty flavour.
Variations:
- Vegan Version: Swap the dairy yogurt with a thick, plain plant-based alternative like coconut yogurt or cashew yogurt. Use coconut oil for the tempering.
- Spicy Version: Add an extra green chilli in the tempering or sprinkle a little roasted cumin powder and red chilli powder on top before serving.
- Kids-Friendly Version: Omit the green chillies entirely and increase the sugar slightly for a sweeter, milder taste that children will love.
- Nut-Free Version: If you are allergic to peanuts, simply skip them or replace them with roasted sunflower or pumpkin seeds for that essential crunch.
Serving Suggestions:
This cooling and refreshing Beetroot Koshimbir pairs perfectly with a traditional Indian thali. Serve it alongside hot rotis, dal rice, spicy vegetable curries, pulao, or biryani. It acts as a soothing side dish that balances out spicy and heavy main courses beautifully.
Also Read – Spicy Roasted Garlic & Kokum Side Dish | Lasun Aagal Recipe
FAQs:
Q1: Can I boil the beetroot for this Beetroot Koshimbir Recipe?
Ans: Traditionally, this recipe uses raw grated beetroot for the best crunch and maximum nutrition. However, if you prefer a softer texture, you can lightly steam or boil the beetroot before grating it.
Q2: Why did my salad become watery?
Ans: Adding salt too early causes the raw beetroot to release its natural juices. To keep your salad thick and creamy, only stir in the salt exactly when you sit down to eat.
Q3: How long can I store this in the fridge?
Ans: You can store the unsalted beetroot and yogurt mixture in an airtight container in the fridge for up to 2 days. Add the tempering and salt just before you serve it.
Q4: Is this Beetroot Salad with Yogurt good for weight loss?
Ans: Yes! Beetroots are high in fiber, and yogurt provides good protein and probiotics, making this a very healthy, filling, and low-calorie side dish that supports a balanced diet.
Quick & Easy Beetroot Koshimbir Recipe | Healthy Salad
Ingredients
- 1 medium-sized Beetroot peeled and grated
- 1 cup Thick fresh Yogurt / Dahi (ensure it is not sour)
- 2 tablespoons Roasted Peanuts crushed
- A pinch of Sugar
- Salt to taste
- Fresh Coriander leaves finely chopped, including the tender stems
For the Tempering (Tadka):
- 2 tablespoons Oil or Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- A few Curry leaves
- 2 Green Chillies slit lengthwise and chopped
- A pinch of Hing Asafoetida powder
Instructions
- Prepare the Beetroot: Start by taking a medium-sized beetroot, peeling off the skin, and grating it finely into a mixing bowl.
- Mix the Yogurt: Add one cup of thick, whisked yogurt (dahi) to the grated beetroot. Mix it well until the beautiful pink colour spreads evenly.
- Add the Crunch: Stir in two tablespoons of roasted and crushed peanuts for a great texture, followed by a little pinch of sugar.
- Hold the Salt: Add salt to taste, but remember to only add it right before serving so the Beetroot Koshimbir Recipe doesn't release water and become soggy.
- Toss in Coriander: Toss in some freshly chopped coriander leaves and mix everything together.
- Make the Tadka: In a small pan, heat 2 tablespoons of oil or ghee until hot. Add mustard seeds, cumin seeds, curry leaves, chopped green chillies, and a pinch of hing.
- Pour the Tempering: Carefully pour this hot, aromatic tempering over your beetroot and yogurt mixture, then mix it thoroughly.
- Garnish & Serve: Garnish with a little more fresh coriander on top, and your delicious salad is ready to eat!
