Carrot Beet Salad

Grated raw beetroot and carrots shine in this stunning salad, made with a simple lemon honey dressing! It's a fun and nourishing way to mix up your side dishes, whether for an everyday meal or holiday spread.

Course Salad, Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings 1-cup servings

Calories 179kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 pound carrots about 3 to 4 large, peeled and trimmed; 4 cups grated
1 pound beets about 3 to 4 medium, peeled and trimmed; 4 cups grated
3 tablespoons sliced fresh chives
3 tablespoons chopped fresh mint
¾ cup golden raisins aka sultanas
½ cup chopped walnuts
¼ cup lemon juice from 1 large lemon
2 tablespoons extra virgin olive oil
1 tablespoon honey
¼ teaspoon salt

US Customary - Metric

Instructions

Scrub the vegetables clean, trim both ends, and remove the skin. Use a box or hand grater with large holes to shred the carrots. If you have a grating set with a julienne blade, use that for the beets. If not, use the same grater you used for the carrots.
Combine the grated carrots and beets with the herbs, raisins, and walnuts in a mixing bowl.
In a separate bowl or measuring cup, whisk together the lemon juice, olive oil, honey, and salt.
Keep whisking continuously while you pour it over the salad ingredients. Toss with tongs until coated.
Serve and enjoy!
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Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
Beets can stain your hands and/or cutting board during preparation. Wear gloves if you want to avoid stains or wash your hands often. You can put a piece of parchment paper over your cutting board to prevent stains while trimming or grating the beets, and/or wash the cutting board immediately afterwards.
Possible additions include goat or feta cheese, chickpeas, or shredded chicken.
If you need the salad to be strictly vegan, use maple syrup instead of honey.

Nutrition