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, simple and a 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.
Jump to:
❤️ Why You'll Love It
- Great way to use beets you may pick up from your local farmer's market.
- Easy potluck salad
- Delicious side dish with any meal.
- A colorful addition for your buffet table
No longer wonder what to do with beets or how to cook them when you see them in your local grocery store. Beet salad makes a fabulous side dish and since packed with fiber, it also offer a dose of goodness for your digestion.
📝 Ingredients
📋 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
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- 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.
💡 Things to know
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 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.
- 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.
- Serve the salad cold or room temperature.
🧺 Storage
- Leftover beet salad can be wrapped tightly and stored in your fridge for about 3-5 days.
⌛ Make Ahead
- To save time, you may want to precook the beets and then store in your refrigerator until you are ready to make the salad. It's advised to use them within a day for the best flavor.
👩🍳 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.
- Try chopping in different kinds of fresh herbs like parsley, cilantro or fresh mint leaves.
- Use apple cider vinegar instead of lemon.
💬 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.
📣 Related Recipes
- Zest Italian pasta salad is light, quick and easy recipe for a pretty side dish or as a meal on its own.
- This Egyptian salad will leave you in awe, a delicious combination of vegetables with an amazing dressing.
- This Middle Eastern chickpea salad is delicious, filling and so easy to make.
- Keto Greek Salad is an easy to make impressive dish to serve at a dinner party. Loaded with healthy, fresh vegetables, tangy dressing and scrumptious feta cheese.
- These stuffed mini peppers are so easy to make and they taste amazing. Perfect as appetizers or snacks, but also great for parties!
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
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.
Leave a Reply