A fresh and easy beet and carrot salad with a delightful dill and garlic dressing will be a hit at your next potluck or holiday buffet table.
This beet salad recipe will have everyone swooning after taking their first bite. The earthy, fresh taste of beets, the tanginess of the dressing, and a little crunch from carrots make the flavor combination of this salad outstandingly delicious.
Next time, try this edamame quinoa salad- it's simple and delicious!
While the beets are cooking in your oven or stove top, prep the carrots and mix up an easy dressing with simple ingredients like garlic, olive oil, dill, cloves and lemon juice. I know you will be pleasantly surprised with how good this beets salad tastes.
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This is one of our gathering's staples. I learned how to make it from one of my dear friends, and although I used to not like beets, I fell for this one. So, let's just say that this salad converted me into a beet lover!
Ingredients you'll need
For the exact measurements, please refer to the printable recipe card below.
Ingredient Notes
- Beets: raw beets with the greens cut off are perfect for beet salad.
- Carrots
- Fresh lemon juice
- Olive oil
- Garlic
- Dill: Fresh dill is best in this recipe as it adds so much flavor.
- Ground cloves
- Salt
Beet and Carrot Salad
Ingredients
- 1 pound fresh beets about 4 medium sized beets
- 3 medium carrots about 6oz
For the Dressing
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil.
- 2 garlic cloves large
- ½ cup fresh dill weed
- ½ teaspoon ground cloves
- ½ teaspoon salt or to taste
Instructions
Start by cooking the beets
- Preheat oven to 400°F.
- Scrub beets and trim the tops. Wrap individually in aluminum foil then place on a baking sheet.
- Bake in the oven for 45 minutes or until they become tender.
- Take the beets out, unwrap and let beets cool down until you are able to handle them.
- Meanwhile peel and dice the carrots, set aside.
- Place the vinaigrette ingredients in a small glass jar and shake well to combine.
- Peel the beets and dice into cubes.
- In a big bowl, add diced carrots, beets and top with the dressing.
- Toss to coat, cover with plastic wrap and refrigerate for 1 hour to overnight.
- Serve garnished with more dill or chopped parsley.
Notes
- You can cook the beets stovetop too. Place beets in a saucepan. Cover with water and a tablespoon of white vinegar. Bring to a boil and then simmer for about 45 minutes to 1 hour.
- You can choose to grate the carrots if you wish.
- To help with staining, you might want to spray your cutting board with oil before cutting and it is better to wear gloves to protect your hands.
- Some people like to cook their carrots as well. I prefer adding them fresh for a little crunch.
- Variations
- Add a touch of cheese such as crumbled feta cheese or goat cheese.
- Try some hard boiled eggs for the perfect lunch the next day.
- Add chopped walnuts, pine nuts, raisins or even dried cranberries for an extra crunch or sweetness.
- Storage
-
- Leftover beet salad can be wrapped tightly and stored in your fridge for 3-5 days.
Nutrition
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Adaptable recipe – make it your own!
- Add a touch of cheese, such as crumbled feta cheese or goat cheese.
- Try some hard boiled eggs for the perfect lunch the next day.
- Add chopped walnuts, pine nuts, raisins, or even dried cranberries for an extra crunch or sweetness.
- Try chopping in different kinds of fresh herbs like parsley, cilantro or fresh mint leaves.
- Use apple cider vinegar instead of lemon.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card.
- Preheat oven to 400°F. Scrub beets and trim the tops. Wrap individually in aluminum foil and place on a baking sheet. Bake until tender. Take the beets out, unwrap and let beets cool down until able to handle.
- Place the vinaigrette ingredients in a small bowl or glass jar and shake well to combine.
- Dice up the carrots and beets.
- In a large bowl, add diced carrots, beets and mix with the dressing.
Your questions answered: FAQs
Yes! Beets are great for your digestion as they loaded with fiber. This healthy veggie also contain vitamins, minerals, iron, calcium and antioxidants.
Beets can easily be cooked until tender in a pot of water with a tablespoon of white vinegar or in your oven wrapped in foil and baked until tender.
If you get any beet dye on your hands, try washing your hands with some lemon juice. Another suggestion is to rub baking soda on wet hands, rub together and then wash your hands again with soap and water.
My notes
- To help with staining, you might want to spray your cutting board with oil before cutting, and it is better to wear gloves to protect your hands.
- You can cook the beets on the stove top, too. Place beets in a saucepan, cover with cold water and a tablespoon of white vinegar. Bring to a boil, then simmer for about 45 minutes to an hour.
- This is a very forgiving recipe, and although I love using fresh beets, you can use canned if you are short on time.
- You can choose to grate the carrots if you wish.
- Some people like to cook their carrots as well. I preferred adding them fresh for a little crunch.
- Add some lemon zest to the mix for more tartness.
- I like using red beets, but golden beets work as well.
- Serve the salad cold or at room temperature.
Storage
Refrigerate - Leftover beet salad can be wrapped tightly and stored in your fridge for about 3-4 days. It might discolor a bit, but the taste would still be good.
Make Ahead
- To save time, you may want to precook the beets and then refrigerate in an air tight container until you are ready to make the salad. It's advised to use them within a day for the best flavor.
Serving suggestions
This fresh salad pairs well with grilled meat like Shish Kabobs, Grilled Chicken Tenders, and Grilled shrimp. It is also excellent served with hearty grains like farro, freekeh, or a mezze platter with beetroot hummus and pita bread.
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Make one of these fresh salads for the perfect balance of flavor and texture.
This is an elegant salad that’s not only tasty but also really cheap to make. This salad is crunchy, refreshing, and full of goodness—perfect for picnics, lunches, or as a bright side dish. Plus, it’s vegan-friendly!
Have you tried this combo before? What’s your favorite way to enjoy beets and carrots? Let me know in the comments below.
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Timothy Green
An excellent and healthy cold salad thank you for sharing it with us all.
SUSAN BOLOTTE
Never thought of putting beets and carrots together. Will have to give it a try!