Grated Carrot And (Raw) Beet Salad Recipe

Name: Grated Carrot And (Raw) Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Optional add-ins; 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)

Servings: persons

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
Optional add-ins
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)

1
Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
2
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.
3
Add any desired add-ins and toss again.
4
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.
5
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.

155

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Grated Carrot And (Raw) Beet 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!

Grated Carrot And (Raw) Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions