Carrot Beetroot Salad Recipes

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SHREDDED BEET AND CARROT SALAD



Shredded Beet and Carrot Salad image

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley

Steps:

  • In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
  • In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g

CARROT & BEETROOT SALAD



Carrot & Beetroot Salad image

This easy peasey salad is so colourful and crunchy and what’s more it’s bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats. Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt For more carrot recipes visit www.britishcarrots.co.uk

Provided by mustardcomms

Time 10m

Yield Serves 4

Number Of Ingredients 7

350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch flat parsley, roughly chopped

Steps:

  • Peel and trim the carrots and beetroot, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
  • Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.

BEET AND CARROT SALAD



Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories     HarperCollins     Salad     Vegetarian     Vegetable     Carrot     Beet     Healthy     Quick and Healthy     Lunch     Walnut

Yield 4-6 servings

Number Of Ingredients 13

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

  • To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

SHREDDED BEET AND CARROT SALAD



Shredded Beet and Carrot Salad image

Provided by Nancy Fuller

Categories     appetizer

Time 20m

Yield 4-6 servings

Number Of Ingredients 7

Juice of 1 lemon
Juice of 1 orange
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled, cored and quartered
1 large jarred pickled red beet, sliced into matchsticks

Steps:

  • Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
  • In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

ROASTED CARROT AND BEETROOT SALAD



Roasted Carrot and Beetroot Salad image

Discover a new greens and beetroot salad you'll love. Enjoy this Roasted Carrot and Beetroot Salad tossed with feta cheese and balsamic vinaigrette.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 fresh beets (1 lb.), peeled, cut into 1/4-inch thick slices
1 Tbsp. olive oil, divided
4 large carrots, peeled, cut diagonally into thin slices
4 cups tightly packed torn mixed salad greens
2 radishes, thinly sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
1/3 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

  • Heat oven to 425ºF.
  • Toss beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.
  • Bake 25 to 30 min. or until vegetables are tender. Cool 5 min.
  • Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

ROASTED BEET AND CARROT SALAD



Roasted Beet and Carrot Salad image

This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
4 ounces fresh goat cheese, crumbled (1 cup)
1/3 cup chopped toasted pecans

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
  • Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g

ROASTED CARROT AND BEET SALAD WITH FETA



Roasted Carrot and Beet Salad with Feta image

Provided by Hugh Acheson

Categories     Appetizer     Side     Vegetarian     Dinner     Feta     Root Vegetable     Beet     Carrot     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2" of tops attached, peeled
6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup crumbled feta (about 4 ounces)

Steps:

  • Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
  • Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
  • Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
  • Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
  • Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.

GRATED CARROT AND (RAW) BEET SALAD



Grated Carrot and (Raw) Beet Salad image

Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!

Provided by Mirj2338

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

450 g carrots
450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh)
2 garlic cloves, finely minced or 1 teaspoon garlic paste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
Tabasco sauce or chili pepper flakes, to taste
regular sea salt or za'atar spice mix
fresh ground black pepper
leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional)
toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)
grated apples (optional) or shallot (optional)
any dried herb, spice (and you know there's only one way to find out) (optional) or mixed spice, you think might work (and you know there's only one way to find out) (optional)

Steps:

  • Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
  • Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
  • Add any desired add-ins and toss again.
  • Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
  • If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9

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Top Asked Questions

How to make salad with beets carrots and carrots?
Instructions Shred the beets, carrots, and apples. Zest the lemons, and add it to the bowl. Add the olive oil, salt, pepper, and honey (optional). Toss the salad well until everything is evenly combined. Keeps in the fridge for up to 3 days.
What is the best way to make beetroot salad?
In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt. In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
What to serve with beetroot carrot&cucumber salad?
You can pack Beetroot, Carrot & Cucumber Salad with Peanuts as a snack for your office to get over the hunger pangs in between a meal. Serve the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe as a side dish along with tehri pulao and Palak Raita Recipe by the side. If you are looking for more Beetroot Recipes here are some :
How do you make Beet salad with balsamic vinegar?
Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together. Sprinkle with chopped parsley before serving. Nutritional values were obtained with automatic software using the amounts of products used.

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