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Beet the Crowd: Vibrant Beet and Carrot Salad for any Occasion!

Beet and Carrot Salad

Looking for a salad that’s anything but boring? One that bursts with color, flavor, and nutrients? Look no further than this Beet the Crowd: Vibrant Beet and Carrot Salad! Packed with earthy beets, sweet carrots, and a tangy citrus dressing, this salad is perfect for Lent, holidays and is sure to impress at any potluck, picnic, or even as a light and satisfying lunch.

Why We Love This Beet and Carrot Salad:

  • Eye-catching color: The vibrant combination of orange and fuchsia is sure to turn heads and make your taste buds water.
  • Sweet and savory balance: The earthy beets perfectly complement the sweetness of the carrots, creating a delightful dance on your palate.
  • Nutritious powerhouse: Both beets and carrots are packed with vitamins, minerals, and antioxidants, making this salad a healthy and delicious choice.
  • Versatile: Easily customize this salad by adding other ingredients like crumbled feta cheese, toasted nuts, or even avocado for a creamy twist.
  • Simple and quick: With minimal prep and cooking time, this salad is perfect for busy weeknights.

Making this salad has some great benefits

  • Easy to make: Just roast, toss, and dress! No extra work is required.
  • Budget-friendly: Beets and carrots are wallet-friendly staples.
  • Feeds a crowd: Easily double or triple the recipe for larger gatherings.
  • Plant-based: A vibrant addition to your vegan or vegetarian table.
  • Festive for any season: The vibrant colors add cheer to any meal.
  • Alternative to Haitian Salad Russe: Ditch the mayo and enjoy a lighter, fresher take on the classic.
Beet and Carrot Salad
Beet and Carrot Salad

Ready to Beet the Crowd? Here’s what you’ll need:

Ingredients Breakdown:

Vegetables:

  • Roasted Beets cut into cubes: These earthy beauties are roasted first to enhance their sweetness and tenderness. Cubes offer bite-sized pops of flavor and color.
  • Large carrots, cooked and cut into cubes: Cooked (boiled) carrots add sweetness and a contrasting crunch to the salad. Cubes provide a similar textural experience to the beets.
  • Red onion, diced or chopped: This adds a sharp, pungent bite and balances the sweetness of the carrots and beets. Diced offers smaller, more dispersed onion flavor, while chopped gives larger, bolder pops.

Freshness:

  • Chopped fresh parsley: This bright herb brings a burst of freshness and green color to the salad.

Dressing:

  • Olive oil: Provides a base for the dressing and adds healthy fats.
  • Lemon juice: Offers a bright, acidic zing to balance the sweetness and creaminess.
  • Apple cider vinegar: Adds another layer of acidity and a touch of apple flavor.
  • Dijon mustard: Provides a savory kick and helps emulsify the dressing.
  • Honey (optional): Adds a touch of sweetness to balance the acidity. Optional for those who prefer a less sweet dressing.
  • Salt and pepper to taste: Seasoning is essential for bringing out the flavors of all the ingredients.

Overall:

This ingredient list combines vibrant colors, contrasting textures, and a balance of sweet, savory, and acidic flavors. It promises a delicious and visually appealing salad perfect for various occasions.

Beet and Carrot Salad
Beet and Carrot Salad

Tips for making this flavorful Beet and Carrot Salad:

  • For perfectly roasted beets, don’t peel them before roasting. The skin helps lock in moisture and flavor.
  • If you’re short on time, use pre-cooked and peeled beets to save time.
  • Feel free to experiment with different herbs and spices in the dressing.
  • For a vegan option, omit the feta cheese and use a dairy-free dressing.
  • Experiment with different herbs like mint or dill.
  • Add crumbled feta cheese or toasted walnuts for a richer flavor and texture.
  • Serve on a bed of greens for a more substantial meal.
  • This salad keeps well in the fridge for up to 3 days.

Beyond the Basics:

This recipe is just the starting point. Get creative and personalize your salad by adding:

  • Chopped apple or pear for added sweetness and crunch.
  • Grated ginger or garlic for a touch of heat.
  • A sprinkle of dried cranberries or raisins for a festive touch.
  • A dollop of Greek yogurt or tahini for a creamier texture.

Why You’ll Love This Beet and Carrot Salad Recipe:

This colorful salad is not just easy on the eyes; it’s a symphony of flavors and textures. The sweetness of the carrots balances the earthy beets, while the fresh herbs and tangy dressing bring everything together. It’s naturally vegan and gluten-free, making it inclusive for all dietary needs. And, most importantly, it’s simply delicious!

So, ditch the stress and impress your guests with this vibrant, convenient, and budget-friendly salad. It’s perfect for any occasion, whether you’re celebrating Lent, the holidays, or just a regular Tuesday night. Beet the competition and give this recipe a try – you won’t regret it!

Beet and Carrot Salad

Beet the Crowd: Vibrant Beet and Carrot Salad for any Occasion!

No ratings yet
Prep Time 24 minutes
Cook Time 1 hour
Total Time 1 hour 24 minutes
Course Salads and Veggies, Side Dishes
Servings 6
Calories 522 kcal

Ingredients
  

  • 4 large carrots cooked and cut into cubes
  • 1/2 red onion diced or chopped
  • 1/4 cup chopped fresh parsley
  • Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey optional
  • Salt and pepper to taste

Instructions
 

  • Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45-50 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and dice.
  • Cook the carrots: Wash and peel the skin. Cut in halves or thirds. Place in a saucepan with water and season with salt. Cook the carrots until fully cooked. Remove from the saucepan and drain the liquid. Let cool for a few minutes. Cut into cubes and set aside.
  • Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  • Assemble the salad: In a large bowl, combine diced beets, grated carrots, and any optional ingredients like feta cheese, nuts, and herbs. Toss with the dressing until well coated.
  • Serve immediately or refrigerate for up to 2 hours.

Notes

For perfectly roasted beets, don’t peel them before roasting. The skin helps lock in moisture and flavor.
If you’re short on time, use pre-cooked and peeled beets to save time.
Feel free to experiment with different herbs and spices in the dressing.
For a vegan option, omit the feta cheese and use a dairy-free dressing.
Experiment with different herbs like mint or dill.
Add crumbled feta cheese or toasted walnuts for a richer flavor and texture.
Serve on a bed of greens for a more substantial meal.
This salad keeps well in the fridge for up to 3 days.

Nutrition

Calories: 522kcalCarbohydrates: 35gProtein: 4gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gSodium: 236mgPotassium: 996mgFiber: 9gSugar: 18gVitamin A: 42033IUVitamin C: 50mgCalcium: 121mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword beets salad, best salad recipe, carrots, easy salad recipe, flavorful salad
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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