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Indian Style Beetroot & Spinach Salad

A fresh, healthy and easy-to-make Indian-style beetroot and spinach salad tossed with a light lemon-mustard dressing. Rich in iron, fibre and vitamins — perfect for a quick healthy meal or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Salad, Side Dish
Cuisine: Indian, Vegetarian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium beetroot boiled or steamed, peeled and chopped or grated
  • 2 cups fresh spinach leaves washed and roughly chopped
  • ¼ cup fresh coconut (optional) thinly sliced or grated
  • 1 small onion thinly sliced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp olive oil or mustard oil
  • ¼ tsp black pepper powder freshly crushed
  • salt to taste salt
  • 1 tbsp sesame seeds (optional) dry roasted

Equipment

  • Mixing bowl

Method
 

  1. If beetroot is raw, trim ends, boil or steam until tender (about 15 minutes). Let it cool, peel and chop or grate into bite-sized pieces.
  2. Wash spinach leaves thoroughly and roughly chop or tear them. Slice onion and grate or slice coconut (if using).
  3. In a large mixing bowl, add chopped beetroot, spinach, onion, and coconut pieces.
  4. Drizzle lemon juice and olive oil (or mustard oil) over the vegetables. Add salt and freshly crushed black pepper.
  5. Toss everything gently until well combined. Adjust seasoning if needed.
  6. Sprinkle dry-roasted sesame seeds on top just before serving for a nice crunch.
  7. Serve immediately as a side salad or with roti / dal-rice for a healthy meal.

Notes

You can skip coconut if not available. For extra nutrition and crunch, add toasted peanuts or roasted pumpkin seeds. Lemon juice helps improve iron absorption from beetroot and spinach.