Apple Carrot Beetroot Salad Recipe – Refreshing Indian Kachumber

Last Updated on 2 months by Neha Deshmukh

Apple Carrot Beetroot Salad Recipe – Refreshing Indian Kachumber

Hey everyone! If you’re anything like me, you’re always looking for a quick, healthy, and delicious side dish. This Apple Carrot Beetroot Salad – a vibrant take on the classic Indian kachumber – is exactly that! I first made this when I wanted something light and refreshing to go with a heavier meal, and it’s been a staple ever since. It’s seriously so easy to throw together, and the colors are just gorgeous. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average salad. It’s a burst of fresh flavors and textures, combining the sweetness of apple, the earthiness of beetroot, and the satisfying crunch of carrot. It’s a fantastic way to sneak in some extra veggies, and it’s perfect for a hot day. Plus, it’s ready in just 15 minutes! It’s a wonderful light bite, a colourful side, or even a healthy snack.

Ingredients

Here’s what you’ll need to make this delightful salad:

• 1 apple
• 1 carrot
• 1 beetroot
• 1 lemon
• 1 small piece of ginger
• Handful of mint leaves
• 2 tbsp pistachios

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Beetroot: Don’t be scared off by beetroot! It’s packed with nutrients like folate and manganese. It gives this salad a beautiful colour and a lovely earthy sweetness.
• Apple Choice: I love using a slightly tart apple like Granny Smith or Fuji for this salad. They hold their shape well and provide a nice contrast to the other flavours. But honestly, use your favourite!
• Fresh Mint is Key: Seriously, don’t skimp on the mint. It adds such a bright, refreshing flavour. If you only have dried mint, it won’t be quite the same, so try to find the fresh stuff.

Step-By-Step Instructions

Alright, let’s make some salad!

1. First, slice your apple into matchsticks. Toss them immediately with a squeeze of lemon juice – this prevents them from turning brown and keeps them looking lovely and crisp.
2. Next, peel and julienne the carrot and beetroot into uniform matchsticks. Getting them roughly the same size makes for a better texture.
3. Thinly slice the ginger. I like to reserve a little bit for grating over the top at the end for an extra zing!
4. Now, combine the apple, carrot, beetroot, and ginger in a bowl. Add your handful of fresh mint leaves.
5. Finally, add a pinch of salt and pepper. Mix everything well, and garnish with crushed pistachios before serving. Doesn’t that look amazing?

Expert Tips

Here are a few things I’ve learned over the years:

• Julienne Tool: If you don’t feel comfortable with knife skills, a julienne peeler or mandoline can be a lifesaver!
• Chill Time (Optional): While this salad is best fresh, you can chill it for about 30 minutes to let the flavours meld.
• Pistachio Power: Toasting the pistachios lightly before crushing them enhances their flavour.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment – Green Chili Addition: My friend Priya loves adding a finely chopped green chili for a little kick.
• Fruit Variations – Pomegranate Seeds: A sprinkle of pomegranate seeds adds a beautiful burst of sweetness and colour. My family loves this addition!
• Regional Adaptations – North Indian vs. South Indian Kachumber: In North India, you might find kachumber with cucumbers and tomatoes. In the South, it’s often made with grated coconut.
• Vegan Adaptation – Naturally Vegan: This recipe is naturally vegan, so you’re good to go!

Serving Suggestions

This salad is incredibly versatile.

• Serve it as a side dish with dal chawal (lentils and rice).
• It’s fantastic with grilled meats or fish.
• Pack it for a healthy lunch.
• Or just enjoy it on its own as a light snack!

Storage Instructions

This salad is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to a day. The apple might lose a little of its crispness, but it will still be tasty.

FAQs

Let’s answer some common questions:

• Is this salad best served immediately? Yes, it’s definitely at its best when freshly made.
• Can I prepare the ingredients ahead of time? You can julienne the vegetables and store them separately in airtight containers in the fridge. Just toss everything together right before serving.
• What type of apple works best in this salad? Granny Smith, Fuji, or any slightly tart apple works well.
• Can I add other vegetables like cucumber? Absolutely! Cucumber would be a lovely addition.
• How can I adjust the sweetness of the salad? If you prefer a less sweet salad, use a tart apple and reduce the amount of beetroot.