Beetroot Salad (Kosambir)

We are always looking for fun way to incorporate vegetables that are good for us into our diets or be it just to sneak vegetables into out kids food. Beetroot (aka red beet or beets) is a nutrient rich vegetable which is known for its benefits with cardiovascular health and hypertension. Besides it being very nutritious, beets are beautiful to look at due to their deep color, be it the red or the golden (in Golden Beets). We show you how to make a beautiful salad with the Red Beets, though very interchangeable with the Golden ones also. The crunch of the uncooked beets add such a wonderful texture along with the peanuts. Try this simple yet delicious and colorful beetroot salad recipe that can hold up on it’s own or be a wonderful accompaniment to your meal.

Prep Time: 10 mins plus 1 hr chill time (optional)
Serves: 4-6


Beetroot – 1 lb (1/2 kg), peeled and shredded
Roasted Peanuts – 1/2 cup, roughly crushed
Cilantro (Coriander) – 5 sprigs, chopped
Green Chilies – to taste, finely chopped
Onion – 1/2 cup, finely chopped
Lemon/Lime Juice – to taste
Salt – to taste
Roasted Cumin Powder – 1 tsp

Mix all of the ingredients together in a bowl and chill for 1 hour.

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Healthy and easy salad with beets, desi style beetroot salad, chakundar ka salad

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0 thoughts on “Beetroot Salad (Kosambir)

  1. Thank you so much for the recipe.Love this as side for chapati. Because of you guys me and my husband started eating beats.Every time i get them(as its healthy) to make something end up in the garbage.Tried many of your dishes..Love your website.

  2. After having read the other comments: As a German raised by vegan, very health conscious parents, it never even crossed my mind to use cooked beets! The things we take for granted… interesting.

    My mum (and now I :-)) makes a beetroot salad with a very little oil, some mustard, salt, finely chopped onions, and a coarsely chopped crisp apple of a tart, aromatic variety (such as not-too-ripe Cox’s Orange Pippin or Boskoop…).

    My mum’s recipe is one of my all time favourites, but I can’t wait to try out this version of beetroot salad – and I will serve it to my parents if it survives the testing phase 😉
    Thank you very much, Anuja and Hetal, for this recipe! I will let you know how the test turned out.

    …adding beetroot to shopping list right now…

  3. I tried this receipe and it tasted lovely!! thanks! i made it again – this time i added in dry-roasted garlic (i thinly sliced it and then roasted it) into it and it tasted yummy too!! so thanks for sharing the receipe!

  4. Dear Hetal , could you please amend the published recipe to say that the beet is raw before preparation . I only realised this after buying pre cooked beetroot and then reading the comments. Many thanks . As an experienced cook of Asian and other cuisine I was annoyed at having wasted time and money buying cooked beet when raw is required . Exacting details is required with recipes so that those who may be less familiar with recipe or a particular cuisine dont make a similar error. This is a world wide web not just seen by experienced Indian cooks ! Thank you

  5. Hi Ladies
    I love, love, love your website! you have no idea how many times I’ve come running to show me the curry…AND your recipes are delicious and very well presented!
    With regards to this recipe, I’m just wondering if you cook the beets or they are just raw? I don’t think I’ve ever had raw beets before
    Thanks and keep up the great work.

    1. Hi Alyssa,

      Sorry for the delay…somehow missed your question.

      The beetroots in this recipe are raw. Beets are perfectly fine to eat raw…the flavor is slightly different than cooked ones. The salad tastes better if you give it an hour or so to marinate before serving.

  6. hi hetal and anuja,

    my cooking revolves around your website. thank you for that.

    i want to ask you about the roasted cumin power, is it available at the stores near by or do we prepare it at house? if so then how is it done?

    please help me out here….

    thank you

    1. Hi Sameena,
      We usually make it it home. It is very easy and fast and we suggest you do a smaller batch at a time otherwise the potency is gone when stored for too long.
      Take a heavy bottomed skillet (not non-stick) and put the cumin seeds in it and THEN turn on the flame. Cook on low-medium heat and keep stirring (very imp.)
      Once the jeera changes color and there is a strong aroma (you’ll know) 😉
      Allow it to cool down and then grind and store in an air-tight container.
      Enjoy 🙂

  7. Thanks for the recipe of this delicious and very nutritious salad.

    Just one correction – in Maharashtra (where this salad hails from) it is called Koshimbir and not Kosambir.
    Thanks again.

  8. Hi Sanjana,

    No, we do not squeeze out the water/juice. Sometimes, the beetroot is too soft (old) and not firm enough and that tends to make the grating difficult and (like you said) watery:(

    Next time, pick beetroot that is firm and not soft, it’ll help:)

  9. Hi Hetal and Anuja

    The recipe was excellent. It tasted fabulous. Could never have imagined Beetroot could turn out so well. Thanks a lot for the receipe


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