Carrot Beetroot Corn Salad

Prep Time
20 minutes
Cook Time
No cooking involved
2-3 persons

Salads are simple way to increase our raw foods intake. But often we may stare at our fridge for inspiration for ideas. Running short of salad ideas? Here is a simple recipe to break the monotony! This is best eaten during winters, when carrot and beetroot both are abundance.

  • Carrots: 3
  • Beetroot: 2
  • Fresh corn seeds: 2 cups
  • Fresh coriander (or Spinach or beet leaves or any green of choice): ½ a bunch
  • Cashew dip - ¼ cup
  • Rock salt: totaste


  • Clean beetroot and carrots, chop them into small pieces. Put the chopped carrots, beetroots and steam corn together in a bowl.
  • Mix all the veggies and add cashew dip.
  • Mix the ingredients and add some coriander to garnish.

For the cashew dip:

  • Add cashews, lemon juice, pepper and salt to the mixer.
  • Churn well. Add a little water if needed.
  • Taste test, add more lemon or salt if needed.
  • See our detailed recipe for cashew dip here.

Serve the salad fresh and enjoy!

Eating guide:

  • Food group: Vegetables (Raw)
  • Veggies, when eaten in raw form are your best friends with every meal. Loaded with enzymes and high water content, they aid digestion. They get absorbed easily by body, providing health at cellular level.
  • Add them liberally in you daily meals.

Image credit for title pic:

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