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A white bowl of beets and carrot salad.
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5 from 2 votes

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
Author: Amira

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.
Please check the nutrition disclaimer policy.

Nutrition

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