Quick bites: How to make this delicious beetroot salad with carrot and peanut

This beetroot, carrot and peanut salad makes for a great barbecue side (serves four).

You’ll need

For the salad

• 50g roasted peanuts, coarsely crushed
• 4 raw beetroot, about 400g, grated
• 1 red onion, finely chopped
• 20g fresh coriander, finely chopped
• 1 carrot, grated
• 2 tbsp lime juice
• ½ tsp salt

For the tadka

• 1 tbsp groundnut oil
• 1 tsp cumin seeds
• 2 green chillies, finely chopped

Method

Use a pestle and mortar to coarsely crush the peanuts, then put them into a bowl with the rest of the salad ingredients.

To make the tadka, heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, add the green chillies, give them a stir, then take the pan off the heat.

Pour the tadka over the salad, toss well and serve. This will keep in the fridge for a couple of days.

Recipe courtesy of Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, published by Mitchell Beazley, priced £20 (octopusbooks.co.uk)