Wash and peel 500 grams of beetroot. Cut them into small cubes or grate them using a grater.
In a large mixing bowl, add the chopped beetroot, 1 finely chopped onion, 1 finely chopped cucumber, and 1 finely chopped tomato.
In a separate small bowl, prepare the dressing by mixing 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of chaat masala, and salt to taste. Whisk the ingredients well.
Pour the dressing over the beetroot mixture and toss gently to combine all the ingredients.
Refrigerate the salad for 30 minutes to allow the flavors to meld.
Before serving, garnish the salad with a handful of chopped coriander leaves and 2 tablespoons of roasted peanuts.