Grated Beet and Carrot Salad

Grated Beet and Carrot salad

Beets and carrots are such companionable vegetables. They go together “grate” in this simple salad. Such flavorful veggies need only light embellishment — just a little added sweetness, plus the tartness of lemon, which brings out their flavors. And a small flourish of your favorite seeds is a nice finishing touch.

Serves: 4 to 6

  • 2 medium beets, peeled and grated (see note)
  • 4 large or 6 medium carrots, peeled and grated
  • 1 tablespoon agave nectar or maple syrup
  • Juice of 1/2 to 1 lemon (2 to 4 tablespoons), to taste
  • 1 tablespoon caraway, hemp, or sesame seeds
  • Salt and freshly ground pepper to taste
  • Leaves from a few sprigs minced fresh herb of your choice, optional
    (parsley, cilantro, or dill, or a combination)

Combine all the ingredients in a serving bowl. Ideally, allow time to let the salad stand (at room temperature or refrigerated), so that the flavors can blend.

Note: If you like beets partially cooked (they’re also easier to peel and cut that way), you can simmer them whole in water to cover for about 5 to 8 minutes. Or, place them in a heatproof container with a very small amount of water; cover and microwave for 2 minutes per beet.  With either method, don’t cook for too long — you want to be able to pierce through maybe 1/4 inch, with resistance. Peel and cut the beets into chunks once they’re cool enough to handle, before grating them.

Grated Beet and Carrot salad recipe

Here are more recipes using beets.

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10 comments on “Grated Beet and Carrot Salad

  1. MaryAnn

    Just found your Vegkitchen website. Really amazing. Yummy looking receipes! Can’t wait to try. Thank you

  2. Mary Iwasiuk

    Where can you get a shredder that shreds veggies, but makes them look julienned? Please let me know, because shredded carrots & beets never look that good.

  3. Nava Post author

    Hi Mary — I’m not sure; you might also try a spiral slicer, as that makes beets and carrots look gorgeous!

  4. Jan

    Great use of a bumper crop of beets and carrots. I used the food processor to grate them with success. I omitted the sweetener and added black sesame seeds. I didn’t use this as a stand-along salad but added it to a green leafy one, a gorgeous color addition. Loved the crunch. Thanks, Nava.

  5. Nava Post author

    Hi Jan — you sure were busy with VegKitchen recipes today! Thank you so much for making them and for your thorough feedback on each of the three recipes. Glad you enjoyed them!

  6. Pere

    Hi.. Tried the beets and carrot salad today and it was ‘wow’.. Great teaching! Warmest Regards

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