Beet and Carrot Koshimbir(spiced salad)

By - Hobby and More

Ingredients: 

1 medium	Beet grated
5-6 baby	carrots grated
1/2 teaspoon	lemon juice
1/4 teaspoon	salt or to taste
A generous pinch	raw sugar
A generous pinch	black pepper

Tempering:

 

1 teaspoon	organic canola oil
A generous pinch	asofoetida(hing)
1/4 teaspoon	mustard seeds
1	green chili slit
2 Tablespoons	chopped cilantro

Garnish:

Crushed roasted peanuts or shredded coconut.

Method:

• Grate beet and carrots.
• Add salt, sugar, lemon juice and pepper. Mix well and keep in a bowl.
• In a small pan, add oil, heat on medium.
• Add mustard seeds when the oil is hot.
• Let the mustard seeds start to pop, then add asofoetida and chili.
• Cook for half a minute, stir the chili so it cooks on all sides.
• Pour this into the beet bowl.
• Mix well. Top with Cilantro, peanuts/coconut. Serve.

Variations:

• Add some non dairy yogurt into the beet bowl. Mix and serve. It will look like thick deep pink Raita.(Indian Yogurt dip side). I used So Delicious Plain coconut milk yogurt.
• Add cumin seeds instead of mustard seeds to the tempering.
• If you dont like the raw Beet taste, then add the grated beet and carrot to the tempering pan after adding green chili. Mix well and cook covered on low for 4-5 minutes. Stir 2-3 times in between. Or use roasted or boiled beet.