Himalayan Beetroot Salad Recipe

Clean and roast/boil beets

Preheat oven to 200°C (400°F) if roasting. Trim beet greens leaving about 1 cm stem, scrub beets under running water to remove dirt. Wrap each beet individually in aluminum foil if roasting. Roast on a baking tray for 45–60 minutes until a skewer slides in easily. If boiling, place whole beets in a pot, cover with water, bring to a boil, reduce to a simmer and cook 30–45 minutes until tender. Drain and let cool until safe to handle.

When cool, slip off beet skins using a paper towel or your fingers (skins should rub off easily). Reserve beets to cool completely before slicing or grating.

Peel the carrot and grate coarsely with a box grater or using a food processor. Peel the cucumber if thick-skinned, halve lengthwise, scoop out seeds if watery, then thinly slice or matchstick. Thinly slice the red onion and soak in cold water for 5 minutes to mellow the bite, then drain and pat dry.

Core and thinly slice or julienne the green apple (if using) to add a crisp, tart contrast. Cut cooled beets into 1/4-inch dice or grate them coarsely, depending on desired texture. Transfer all prepared vegetables and apple to a large mixing bowl.

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon honey (or maple syrup), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon ground roasted cumin. Whisk or shake vigorously until emulsified and honey is fully incorporated. Taste and adjust salt, lemon, or sweetness to preference.

Pour about two-thirds of the dressing over the bowl with beets, carrot, cucumber, apple and red onion. Toss gently but thoroughly so vegetables are evenly coated. Add chopped cilantro (1/4 cup) and chopped mint (2 tablespoons) and toss again to distribute herbs.

If using, fold in the roughly chopped toasted walnuts or roasted peanuts (1/4 cup) and crumbled feta or paneer (1/4 cup). Taste and add the remaining dressing if needed, or adjust seasoning with a pinch more salt or a squeeze of lemon.

Transfer salad to a serving bowl or platter. Sprinkle 1 teaspoon black sesame seeds or nigella evenly across the top. Garnish with a few whole cilantro leaves and lemon wedges for serving. Let the salad sit 10–15 minutes at room temperature to allow flavors to meld, or chill for up to 1 hour before serving for a cooler salad.

Serve as a side dish with grilled meats, dals, or enjoy as a light main. Leftovers keep well refrigerated in an airtight container for up to 3 days; toss again before serving if dressing separates.