You may have seen the golden beets salad that I posted. As promised, here is another super simple but incredibly flavorful salad that showcases the gorgeous Summer Beets! It is a thing of beauty to behold! The pistachios add endless visual appeal and provide a satiating crunch!




  • Yield: 4
  • Prep Time: 1 hour


  • 2 Medium Red Beets
  • 3 Medium Rainbow Carrots (orange, purple, yellow)
  • 1/4 cup Mung Dal
  • 1/4 cup Chopped Cilantro
  • 2 tbsp Zaatar
  • 3 tbsp Freshly squeezed Lime Juice
  • 1 tsp Honey
  • 2 tsp Freshly ground Black pepper
  • 4 tbsp Extra Virgin Olive Oil
  • 1/2 cup of Slivered Pistachios


  1. Soak 1/4 cup of Moong dal in 2 cups of cold water for 45 minutes

  2. Wash and scrub the beets thoroughly, peel and drop in a large bowl filled with salt water. After 20 minutes, rinse off in cold water thoroughly and grate them and add to a big salad bowl

  3. Wash, peel and grate the 3 rainbow carrots and add to the beets

  4. Drain the moong dal and ensure that no water remains. Add the dal to the beet-carrot mixture

  5. Add the chopped cilantro (reserve some for garnish). Mix and refrigerate till you are ready to eat!

  6. Make the dressing: To a small bowl, add 2 tbsp of Zaatar + 2 tbsp of freshly ground black pepper + 4 tbsp of EVOO + 1 tsp of honey + salt to taste. Whisk well to mix.

  7. Just before eating: Add the pistachios to the cold beets+carrots+moong dal. Mix lightly. Drizzle the dressing and mix swiftly.

  8. Garnish with the balance cilantro and some more pistachios and eat immediately!! I dare you to wait!

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