Last month at our October cooking class, we taught our guests how to make carrot koshimbir, a delightful raw carrot salad with crushed peanuts, cilantro, and lime juice.
I told the class that koshimbir is just the Marathi word for salad, and that you can really make koshimbir out of any vegetable, such as beets, which I love. We had some folks super curious about how to make beet koshimbir, so, this one's for them and all seasonal root vegetable lovers.
I present to you Traditional Maharastrian Beet Koshimbir:
Servings: 2-3
Ingredients:
- 2 beets, raw
- 1/4 white onion, diced
- 1/4 tsp salt
- pepper to taste
- 1-2 tbsp grated coconut (frozen or dessicated, NOT the big flakes)
- 1-2 tbsp chopped cilantro
- 1-2 tbsp yogurt (dairy or dairy free) (optional)
Recipe:
- Grate the beets with a box grater
- Dice up the onion and add to the beets. We recommend adding a little bit at a time here and tasting as you go to make sure that the onion does not overpower the beet.
- Mix in the salt and pepper.
- Add in the coconut.
- Add in the cilantro if you wish.
- Just before serving, mix in 1-2 tbsp of yogurt. Again, we recommend testing a little bit at a time to achieve your desired consistency.
- Enjoy!