Beetroot Apple salad 

1 Boiled Beetroot

100 gms Paneer/ cottage cheese

1 Red apple

10 walnuts broken

1 tblsp lemon juice

Salt/ pepper to taste

Julienne beetroot and apple. Season with lemon juice , salt pepper. Sprinkle with crumbled paneer or cheese. Top with walnuts. 

Gajarachi Koshimbir / Carrot salad

 Koshimbirs are an integral part of a Maharashtrian meal. Just a small part of the Thali ensemble, yet there was so much variety. Some were raw vegetables blended with yoghurt, or just seasoned with lemon juice, some had cooked  vegetables like beetroot, while some were tempered. An accomplished cook or housewife (Sugran) often used the salads to showcase their creativity, 

This salad is as visually delightful as it is easy to make. 

2 washed and peeled carrots, finely grated

1 medium onion finely chopped ( I prefer the white onions which have a milder taste) 

1 green chilli slit or finely chopped ( this is completely optional, but I love the bite of finely chopped chillies ) 

chopped green coriander leaves

lemon to be squeezed

salt to taste

Crushed roasted peanuts or any other toasted nuts 

For tempering:

2 tsp oil

1/4 tsp mustard

a pinch of asafoetida

Mix the grated carrots, chopped onions, coriander leaves and chillies. Add lemon juice and salt. Heat oil and add mustard seeds, switch off the flame add the asafoetida. Garnish with the nuts and enjoy it as it is or chilled.