Beetroot and Coconut Salad

Beetroot and coconut salad is a vibrant, refreshing dish that blends the earthy sweetness of beets with the creamy richness of coconut, creating a light yet satisfying combination. This salad is especially popular in South Indian and Sri Lankan cuisines, where fresh coconut is often paired with vegetables to enhance their natural flavors.

The star of this salad is the beetroot, which is either grated raw or lightly steamed, depending on your texture preference. Raw beetroot adds a firm bite and a slightly more pronounced earthiness, while cooked beetroot becomes softer and sweeter. Either way, its deep magenta color adds a stunning visual appeal to the plate.

Freshly grated coconut is key to this salad’s creamy texture and tropical undertones. The coconut adds a subtle sweetness that balances beautifully with the beets. If fresh coconut isn’t available, you can use frozen grated coconut, which retains much of the flavor and texture. Avoid sweetened or dried shredded coconut, as it can overwhelm the natural balance of the dish.

To bring it all together, a quick tempering of mustard seeds, curry leaves, green chili, and a touch of oil is often used in traditional versions of this salad. This adds a fragrant, savory layer to the dish and contrasts nicely with the sweetness of the beets and coconut. You can also keep it simple with just lemon juice, salt, and pepper for a lighter, more refreshing flavor profile.

A bit of chopped cilantro or mint can be added for brightness and a burst of herbal freshness. The lemon juice not only enhances flavor but also helps mellow the earthiness of the beetroot. Optional additions like finely chopped red onion or grated carrot can add extra texture and color.

Beetroot and coconut salad works well as a side dish with grilled meats, rice dishes, or curries, and it’s a standout option for vegetarian and vegan meals. It’s best served slightly chilled or at room temperature, making it a great addition to summer spreads or lunch boxes. Healthy, vibrant, and naturally gluten-free, this salad is a celebration of simple ingredients done right.

Beetroot and Coconut Salad

3.52 from 33 votes

A refreshing and nutritious salad made with beetroot and coconut.

Servings 2 people

Prep Time 20 minutes mins

Total Time 20 minutes mins

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Ingredients

  

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• 1 beetroot large, grated
• 1/2 cup coconut freshly grated
• 2 tbsp lemon juice
• 2 tbsp cilantro chopped fresh
• Salt and pepper to taste

Instructions

 

• In a bowl, combine the grated beetroot and freshly grated coconut.
• Add the lemon juice, chopped cilantro, salt, and pepper. Mix well to combine.
• Serve chilled and enjoy!

Nutrition

Calories: 150kcalCarbohydrates: 12gProtein: 4gFat: 9gFiber: 5g

Calories: 150kcal

Meal Type: Salad

Cuisine: Indian

Keyword: salad, salad recipes, salads

Cooking Method: Nobake

Diet: Pescatarian, Vegan, Vegetarian

Time: <30 Min

Level: Easy

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