Beet and Carrot Salad
Beet and carrot cold salad with a delicious dill and garlic dressing, very easy and perfect anytime of the year.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Halal
Servings: 5 servings
Calories: 110kcal
- 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
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.
- 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.
Please check the nutrition disclaimer policy.
Calories: 110kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 332mg | Potassium: 463mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6513IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg