4.5 from 12 votes
Overhead view of beet salad on a plate.
Beet Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Beets, carrots, and cabbage combine to make a quick Beet Salad that is as beautiful as it is nutritious! Add your favorite raw vegetables to this vegan salad that makes a great side dish for your meals.

Course: Salad, Side Dish
Cuisine: Indian
Keyword: Beet Salad, Cold Beet Salad, Raw Beet Salad
Dietary Consideration: Dairy-Free, Gluten-Free, High Fiber, Vegan, Vegetarian
Cooking Style: Stove Top
Ease of Cooking: Pour and Cook, Under 30 Mins
Recipe Type: Salads, Vegetable Side Dishes
Servings: 4
Calories: 196 kcal
Author: Urvashi Pitre
  • 3 cups shredded cabbage
  • 1` cup shredded carrots
  • 1 cup shredded beets (raw)
  • 1/4 cup roasted chopped peanuts
  • 1/4 cup cilantro or parsley
  • 1 lime
  • 1 teaspoon Salt
For Tempering (Making flavored oil)
  1. In a large bowl, combine all the shredded vegetables, peanuts, salt, Splenda/sugar and cilantro and set aside.

  2. Heat your small tadka bowl or a small saucepan over high heat. Once the pan is hot, add oil and let it heat. 

  3.  Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

  4. Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well.

  5. Mix once again and set aside for 15-20 minutes and then serve.

Recipe Notes
Nutrition facts per serving
196kcal | Fat: 15g | Saturated fat: 9g | Carbohydrates: 13g | Fiber: 4g | Sugar: 5g | Protein: 4g

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.