Carrot Beet Salad
Grated carrot and beet tossed with lemon-cumin dressing and toasted pepitas. Jain-friendly with no onion, no garlic, and no apple.
Equipment
- Box grater
- Dry skillet
- Steamer basket optional, if steaming the beet
Ingredients
For the salad
- 3 medium carrots about 2 cups grated
- 1 large beet or 2 small, about 1 1/2 to 2 cups grated; raw or lightly steamed
- 3 tablespoons raw pepitas pumpkin seeds, toasted
- 1/4 cup cilantro torn; mint optional swap
- 2 tablespoons plain yogurt optional, thinned with lemon for drizzle
For the dressing
- 3-4 tablespoons lemon cumin dressing or whisk lemon juice, oil, and cumin below
- 2 tablespoons lemon juice if making dressing from scratch
- 2 tablespoons olive oil or neutral oil; if making dressing from scratch
- 1/2 teaspoon roasted cumin powder bhuna jeera; if making dressing from scratch
- salt pinch, to taste
- black pepper to taste
- chaat masala optional light dusting; check label for onion or garlic
Instructions
Prep the beet
- Decide raw or steamed. For steamed, place scrubbed whole beets in a steamer basket over simmering water and cook 5 to 8 minutes until just tender at the center.
- Cool under cold water, peel if needed, and blot dry. For raw, peel and proceed.
Grate the roots
- Grate the carrots and beet on the coarse side of a box grater into a wide bowl. Aim for roughly equal volumes.
- If the steamed beet is still damp, blot the shreds with a clean towel before dressing.
Toast the seeds
- In a dry skillet over medium heat, toast the pepitas 2 to 3 minutes, stirring, until they smell nutty and a few pop. Tip onto a plate to cool.
Dress and toss
- Pour most of the lemon-cumin dressing over the grated roots. Toss with clean hands or two forks until every shred looks glossy and pink-orange.
- Fold in most of the cilantro and most of the seeds. Taste and add salt, pepper, or lemon if needed.
Finish and serve
- Scatter the remaining seeds and cilantro on top. Add yogurt drizzle if using.
- Serve cool or cool room temperature.
Notes
Blot steamed beet well or the salad turns watery.
Raw beet is crunchier; a short steam softens the chew for kids.
Vegan as written; skip optional yogurt drizzle if needed.
Check chaat masala labels for onion or garlic powder.
Store leftovers airtight up to 2 days; drain liquid and refresh with lemon. Texture is best the day you dress it.
Tried this recipe?Let us know how it was!