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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Asian Beet and Carrot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions