Child Friendly Beetroot Salad

Photo by Palak Jain

Beetroot salad with candied spicy cashew nuts and fresh mint.


  • 2 medium beetroots, grated

For the Dressing 

  • 1 lemon, juiced
  • ¼ tsp unrefined salt or to taste
  • 2 sprigs fresh mint (pudina), finely chopped

For the Sweet Spicy Cashew Nuts 

  • 1 cup cashew nuts, broken into halves or thirds
  • 1 tbsp date paste
  • 1 tsp whole black pepper (kali mirch)
  • ½ tsp cloves (laung)
  • ¼ tsp unrefined salt or to taste


Prepare dressing by mixing lemon juice, salt and the chopped mint. Add to the beetroot and transfer to a serving plate. Keep aside.
Grind or crush the whole black pepper and the cloves to a powder. Transfer to a bowl and add the date paste, salt and cashew nuts. Mix well. Heat a cast iron skillet and cook the coated cashew nuts on a very low flame until the cashews are lightly browned and crisp.
Sprinkle a few tablespoons of the cashew nuts over the salad and serve.

Serves 4-6

Storage / Shelf Life

The remaining cashew nuts may be stored for a week in an airtight container at room temperature.