Golden Beet Salad with Asafetida Cumin Vinaigrette

Golden beets, edamame, baby spinach, peppers and onions all tossed in cumin and asafetida vinaigrette make this salad totally unique and delicious that is a feast for the eyes and the taste buds.


About the recipe

My friend Padmini brought this delicious golden beet salad with Indian vinaigrette for a picnic that we want on at Clos Les Chance Winery in Morgan Hill recently that was outstanding!

Padmini’s salad was so delicious I could have had bowls and bowls of it.  What I loved about it is how colorful it was, and the dressing – Oh my goodness, it was delicious!

First off talking about the color – Padmini had gorgeous golden beets, edamame, red peppers, bright green baby spinach and a few other veggies that really made this salad a feast for the eyes.


South Indian inspired dressing

What makes this salad a cut above the ordinary is the South Indian inspired dressing. Its an asafetida and cumin dressing and it tastes awesome in this salad, adding a nice mild spicy fragrance to all the veggies.  For something totally different and delicious give this salad a try!

Golden Beet Salad with Edamame and Asafetida Cumin Vinaigrette
recipe contributed by Padmini


  • 1 golden beet boiled until slightly tender but still has a bite
  • 1 bell pepper finely cut
  • 1 cup fresh edamame beans (these can be bought frozen at the grocery store)
  • 1 cup cherry tomatoes
  • Green onions or a small onion, just a little goes a long way.
  • 2 – 4 cups baby spinach
  • Asafetida and Cumin Vinaigrette
    • 1/2 tsp asafetida
    • 1 tsp cumin seeds
    • 1/2 tsp cumin powder
    • Olive oil – 4 tbsp
    • Salt
    • Lemon juice or any white vinegar about 4 tbsp


  • Make the vinaigrette and set aside.
  • In a salad bowl place all the veggies.
  • Gently add the asafetida and cumin vinaigrette and toss together with the veggies. Be careful not to bruise the fresh spinach too much.
  • Salad is ready!

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