Asian Beet and Carrot Salad Recipe

Name: Asian Beet and Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each beets golden or red; 3 cups carrots peeled, and slice into 1/8 inch slices; 2 tablespoons soy sauce, sodium reduced or to taste; 3 tablespoons rice vinegar or as needed; 1 tablespoon sesame oil or as needed; 1/2 inch ginger peeped and freshly grated; 1 clove garlic minced; 1/2 bunch cilantro freshly chopped; 2 each scallions, spring or green onions finely chopped; 1 each hot chili peppers freshly chopped, optional; 1/2 tablespoon sesame seeds toasted

Servings: persons

6 each beets golden or red
3 cups carrots peeled, and slice into 1/8 inch slices
2 tablespoons soy sauce, sodium reduced or to taste
3 tablespoons rice vinegar or as needed
1 tablespoon sesame oil or as needed
1/2 inch ginger peeped and freshly grated
1 clove garlic minced
1/2 bunch cilantro freshly chopped
2 each scallions, spring or green onions finely chopped
1 each hot chili peppers freshly chopped, optional
1/2 tablespoon sesame seeds toasted

1
Preheat the oven to 350F (180C) F and bring a pot of water to a boil.
2
Wash the beet well and pat dry.
3
Place the beets on a large piece of foil, drizzle a bit olive oil, sprinkle with some salt and black pepper.
4
Wrap up the beets and roast for about 1 hour, or until fork tender.
5
While beets are cooking, add all the dressing ingredients in a large bowl, and whisk until well blended.
6
Allow the beets to cool enough to handle, peel the skins off.
7
Chop the beets into wedges and place into the same large bowl with the dressing.
8
Slice the carrots on the bias about 1/8 thick, blanch the carrots in the boiling water for about 3 minutes.
9
Rinse under cold water and pat dry.
10
Add them into the bowl with the beets and dressing.
11
Toss beets, carrots and dressing until well coated.
12
Transfer to a serving platter.
13
Chill in the refrigerator until ready to use.
14
The salad can be made 1 or 2 days ahead.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 each beets golden or red, 3 cups carrots peeled, and slice into 1/8 inch slices, 2 tablespoons soy sauce, sodium reduced or to taste, 3 tablespoons rice vinegar or as needed, and more.

Yes, Asian Beet and Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Beet and Carrot Salad

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