If there’s one statement I can make with complete confidence, it is this: when it comes to food, we should all be eating the rainbow, including dishes like this raw beet and carrot salad! Not only does it look good, but eating a wide variety of colored produce will provide a broad spectrum of nutrients and antioxidants, which can only be a good thing. More so, evidence supports the idea that the more vibrant the color, the more nutrients are found in the ingredient. I’ve already shared recipes for rainbow-tastic options like rainbow cucumber sushi rolls, vegan rice paper rolls, and mixed vegetable savory cupcakes. Today, however, I’m focusing on this colorful and vibrant beet and carrot salad! This raw root vegetable salad combines a mixture of colorful veggies and tops it off with a simple lemon vinaigrette for a simple, healthy, and even detoxing side salad that’s earthy, crunchy, flavorful, and delicious – perfect for potlucks, picnics, BBQs, and mid-week meals! Even better, there are tons of ways to adapt this easy beet salad recipe, too. Enjoy it raw or roasted, with the addition of apple or other fruits and veg, with a creamier dressing, etc. Keep reading for all my top recommendations. In the meantime, check out some of my other favorite vegan chopped salad recipes, too. Including this healthy rainbow chopped salad, broccoli apple salad, carrot raisin salad, or cabbage salad!
The Ingredients
This beet and carrot salad with citrus vinaigrette requires just a handful of ingredients, including:
Carrots: any colored carrot will work. I used a combination of orange and red carrots. Beetroot: I used a combination of regular red beetroot, golden beetroot, and candy beetroot for color and depth of flavor. However, feel free to use just one variety based on what you have available. Watermelon radish: other radish types will also work, based on what’s available. Herbs: I used thyme this time. Basil, chives, cilantro, dill, and/or parsley would also work. Salad dressing: I used a simple vinaigrette for this carrot and beet salad with a combination of extra-virgin olive oil, lemon juice (and optionally ½ lemon zest for extra zing) and salt and pepper. Feel free to substitute the lemon for lime juice, orange juice, white wine vinegar, or apple cider vinegar.
Optional Add-ins and Variations
The simplicity of this beet and carrot salad allows for tons of versatility. Just a few of my top recommendations include:
Salad Mix-ins
Apple: I recommend using a Granny Smith apple for a tart flavor or something like a Fuji apple for a sweeter option (which balances with the earthy flavor). Use a crisp apple with the skin on or off for this delicious beet carrot apple salad. Other fruit: this salad also pairs well with pear, orange segments, and pomegranate. More root vegetables: play around with what’s available to you. Other options include turnip, parsnip, fennel, jicama, and celeriac. Other vegetables: celery, cucumber, snow peas, and bell pepper would all work but make the salad “soggy” faster. Avocado could also be added just before serving. Edamame: add a generous handful for extra protein. Nuts/seeds: will add extra texture and flavor as well as protein and heart-healthy fats. I highly recommend walnuts, though pecans, almonds, pistachios, pumpkin seeds, hemp seeds, or sunflower seeds would work. Alternatively, use this multi-seed omega blend. I highly recommend toasting them first!
Make sure to only add any nuts/seeds just before serving. Otherwise, they may soften.
Cheese: crumbling feta, blue cheese, or goat cheese over the carrot beet salad works particularly well. Dried fruit: tossing in a handful of dried cranberries, raisins, or sultanas adds bursts of sweetness throughout. Spinach/kale: a large handful of finely sliced/shredded leaves will pack in antioxidants and tons of nutrients! Cabbage: green or red cabbage can be shredded and added for a simple carrot beet “slaw” style dish. Legumes: boost the protein and fiber by adding lentils or other cooked legumes to the carrot beet salad. Quinoa: just a small amount of cooked quinoa will add extra chew, protein, and tons of nutrients to the salad. I recommend adding just ¼ cup. Egg: topping a portion of any raw salad with a runny poached egg has become one of my favorite things to do.
Dressing Adaptions
Sweetener: this easy beet salad tastes amazing with sweet and savory elements. Add extra sweetness with a small drizzle of your favorite liquid sweetener (maple syrup, agave, honey, etc.). Adjust the amount to taste. Dijon mustard: add a small amount of Dijon (to taste) for extra tang and heat. Ginger: instead of mustard, some finely minced/chopped ginger would add zing and “heat” to this raw salad. Tahini: add 1-2 Tbsp of tahini to the vinaigrette for a creamier dressing. Cumin: a pinch of cumin pairs wonderfully with the root vegetables. Cinnamon: to make a Moroccan carrot and beet salad, use a combination of cinnamon, cumin, paprika, and optionally a hint of cayenne pepper to the dressing with a drizzle of honey/maple syrup. Za’atar: I haven’t actually tried this yet, but I imagine za’atar would pair wonderfully with the beet and carrot. Dried mint: add to taste. Spice: add a pinch of red pepper flakes, cayenne pepper, or some finely minced chili. Pomegranate molasses: add to taste. Honey mustard: swap the vinaigrette for this simple honey mustard dressing.
How to Make Beet and Carrot Salad?
First, wash all your vegetables thoroughly. I like to use a scrubber to remove any dirt/sand. Then, peel and finely chop all the vegetables. I like to thinly slice the vegetables first, then chop those down into tiny pieces. At the same time, finely chop any herbs you’re using. Alternatively, use a food chopper or shred/julienne them instead, with a vegetable peeler, mandoline, or food processor with grating disks. Once chopped, transfer the radish, beet, and carrot mixture to a serving bowl. Then, prepare the simple vinaigrette by combining all the ingredients in a small bowl and whisking well. Alternatively, save on washing up by adding the ingredients directly to the salad bowl! Finally, gently toss all the salad ingredients together to make sure it’s well mixed and coated with the dressing, then enjoy immediately or allow the flavors to meld for 20-30 minutes first. Enjoy this easy beetroot carrot salad as a side salad to all your favorite proteins like baked fish, chicken (like these shish kabobs or roasted chicken), beef, or tofu!
How Make Ahead and Store?
Make ahead: you can prepare the entire salad and store the chopped vegetables and dressing separately for 1-2 days before combining and serving (possibly more, though I’ve never tried). This salad tastes even better after it’s allowed to marinate, though, so feel free to add the dressing a few hours in advance. Store: once assembled, store the raw root vegetable salad in an airtight container in the fridge for 3-4 days. The salt will draw out excess liquid in the veggies, making more of a dressing and tenderizing the veggies as they sit. More so, the colors of the beet will bleed and turn other ingredients pink over time. Though I haven’t tried, I imagine that freezing the carrot beet salad (without the dressing) is also possible for up to 6 months, if not more.
For the quickest prep: if you have a food chopper, mandoline, or food processor with shredding disks, then now is the time to use it! These tools can cut down the prep time of this salad to just a few minutes! Experiment with texture: you can serve this as a shaved, shredded/matchstick, or chopped salad. Wear gloves: if you want to avoid staining, I highly recommend wearing kitchen gloves when dealing with beets (to avoid pink/red skin!). Can you eat raw beets? Absolutely. In fact, they’re often added to salads. However, if you’d prefer to use pre-roasted, steamed, or par-cooked/blanched beets, then do so. Can I roast all the vegetables? While I prefer to enjoy this salad raw, adjust it to a roasted root vegetable salad if you prefer the taste and texture. Chop the veggies into similar-sized pieces and roast at 400ºF/200ºC until tender (exact time will depend on the size of pieces – check at 20 minutes for small bite-sized pieces). Do you need to peel the beets? Technically no, as long as they’re thoroughly washed. However, I find the skin can be tough when raw, so I usually do.
More simple salads
Lebanese Lentil Tabbouleh (Vegan Lentil Salad) Shirazi Salad (Persian Cucumber Onion Tomato Salad) Middle Eastern Vegan Chickpea Salad (Balela Salad) Simple Cucumber Onion Salad
You may also enjoy browsing through my list of 40+ healthy salads for even more inspiration! If you try this easy beet and carrot salad recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
