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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grate the boiled beetroot.
Add yoghurt into the boiled and grated beetroot.
Season with salt, pepper, and chaat masala and mix well.
Prepare a tadka with oil, curry leaves, black mustard seeds, cumin seeds, and hing until aromatic.
Add the tadka over the beetroot mixture.
Garnish with coriander leaves and serve.
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Use coconut oil for a more authentic flavor in the tadka.
Can I use any other oil for the tadka?
Yes, you can use any neutral oil, but coconut oil adds a distinct flavor.
Is it necessary to boil the beetroot?
Yes, boiling softens the beetroot, making it easier to grate and mix with other ingredients.
Can I skip the tadka?
The tadka adds a unique flavor, but you can skip it if you prefer a simpler salad.
What can I serve this salad with?
It can be served as a side dish, with phulka, or as a raita with your main meal.
Can I add other spices?
Feel free to experiment with other spices to suit your taste.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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