Beet, Carrot, and Peanut Salad

Roasted peanuts and cumin seeds add flavor and crunch to a base of earthy-sweet shredded beets and carrots. Photo from book ""Chetna's Healthy Indian: Vegetarian"

Beet, Carrot, and Peanut Salad

I was blown away by this salad when Pranoti made it for me—I never would have thought of combining peanuts and beets. Even my kids, who don’t like beets that much, absolutely love this quick dish. It gets so much flavor and crunch from the peanuts and cumin seeds, I think it’s a must-have on summer tables.

Serves 4

For the Salad

• 1/3 cup (1 3/4 ounces) roasted peanuts
• 4 uncooked beets, about 14 ounces, grated
• 1 red onion, finely chopped
• 6 tablespoons (3/4 ounce) cilantro, finely chopped
• 1 carrot, grated
• 2 tablespoons lime juice
• 1/2 teaspoon salt

For the Tadka

• 1 tablespoon peanut oil
• 1 teaspoon cumin seeds
• 2 green chiles, finely chopped

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

To make the tadka, heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, add the green chiles, give them a stir, then take the pan off the heat. Pour the tadka over the salad, toss well, and serve.

This will keep in the fridge for a couple of days.

Recipe reprinted with permission from “Chetna’s Healthy Indian Vegetarian: Everyday Veg and Vegan Feasts Effortlessly Good for You” by Chetna Makan. Published by Mitchell Beazley.