Shaved Golden Beet, Carrot and Radish Salad with Coriander Mustard Vinaigrette

Raw shaved beets, carrots and radishes are dressed up with a lively vinaigrette creating a fresh and colorful summer salad that’s perfect for picnics and barbeques.

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So let’s talk beets…love them or hate them, whichever side you pick it’s likely that half the world agrees with you.

Beets haters think they taste like dirt while beet enthusiasts affectionately call them earthy.  I readily admit I’m usually in the former camp, but am intent on giving the knobby roots a fair shake.  They might not look like much from the outside but beneath their rough exterior lies a bevy of vitamins and minerals that support our body’s natural detoxification processes.

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Apparently that dirt-like taste isn’t actually dirt but rather geosmin, an organic compound that is thought to either be a by-product of beet metabolism or produced by soil-microorganisms that are taken up by the beets as they grow and mature.

Enter yellow or golden beets, a variety of beets that is typically milder than the more common red ones (not to mention less likely to stain your hands and kitchen towels.)  While more delicate in taste, it wasn’t until I tried them raw that I truly came to appreciate their full potential.

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Mandoline in hand I shaved the sturdy root into sunny yellow coins.  Shaved paper-thin and paired with equally thin slices of sweet young carrots and peppery radishes the “earthy” taste took a back seat to the symphony of crunch and freshness.

A zippy Dijon mustard vinaigrette laced with coriander adds edge and bite to the shaved vegetables and what results is a cool summer salad bursting with colors and crunchy texture.

shaved carrots, shaved beets, mustard, dressing, vinaigrette

When choosing beets go for the smaller specimens with the bright greens still attached as they will be all the more tender when raw.  And while you’re at it don’t forget the greens, they are delicious and rich in nutrients as well, just prepare them like you would spinach or chard.

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So let’s have it; are you a beet lover or hater?

(For even more summer salad ideas be sure to check out my summer salad recipe round-up featuring 10 fresh and colorful ideas for your next salad over on Healthy Green Kitchen as well.)

Serves Serves 4

Shaved Golden Beet, Carrot and Radish Salad Recipe

A medely of paper-thin slices of raw beets, carrots and radishes are dressed with a Dijon coriander dressing.

20 minPrep Time

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    For the Dressing:
  • 1 1/2 Tablespoons Apple Cider Vinegar
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon raw honey
  • ½ teaspoon sea salt
  • ½ teaspoon ground coriander
  • Freshly ground black pepper to taste
  • For the Shaved Salad:
  • 4 small golden beets, peeled
  • 4 medium carrots, peeled cut into two
  • 1 small bunch of radishes, trimmed and cleaned
  • 2 Tablespoons chopped flat-leaf parsley


  1. Whisk the dressing ingredients together in a large bowl.
  2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
  3. Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.


Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo


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  1. says

    Love beets, Sylvie! What a gorgeous, vibrant salad full of ribbons of veggie goodness! And, oh…your vinaigrette recipe rocks. Adore dressings made with ACV, EVOO, Dijon and honey. Love that you added ground coriander for some edge, too!

  2. says

    If there’s anyone that can make vegetables look amazing, that would be you, Sylvie. I think you can make any vegetable-hater want to dig into this and devour it. GORG!

  3. says

    I used to hate beetroot, but I’ve learned to love it by cooking myself (rather than those nasty shrink wrapped pickled packages!). It’s really hard to find golden beetroot where I am but as a former beetroot hater I do love it – as you say it’s lighter and less beetrooty!

  4. says

    Simply stunning Sylvie – that’s what I love about using fresh produce – they are naturally vibrant. You have captured their beauty magnificently.

  5. says

    Beet lover! Though it took me years to get there combined with what I think of as the “gateway beet” – golden beets. The bit about geosmin is fascinating. And it looks like a great salad. Planning to make it this weekend with our latest bunch of beets from the CSA. Thanks, Sylvie!

  6. says

    I have come into full beet adoration this last year! But I’m the only one in the family. No one else will touch them, so… they are all for me. The markets are so full of fabulous produce now, this salad is a perfect example. Beautiful!

  7. says

    Beets are pretty but as you said it not always that delicious if eaten plainly alone. I would say they taste earthy too =)
    Your salad looks so pretty and the vinaigrette is a must try with the coriander seeds and dijon mustard vinaigrette.

  8. Cristina says

    Salads are the perfect food anytime of the year, but especially summertime. Great ingredients for the dressing. Thanks for stopping by my blog and your thoughtful comment…. 🙂

  9. says

    I am a former beet hater, now, lover, but I’m realizing, as I read this, I’ve never had raw beets, other than juiced. Such a gorgeous salad Sylvie, and clearly another reason for me to buy a mandoline!

  10. says

    Hi Sylvie, I just discovered your blog and I love it! Great recipes and fantastic photography! This salad is such a creative and colorful one for the summer. I’ve got to try this one.


  11. says

    I love beets and eat them all the time. I’ve never eaten them raw, though and I love the idea of shaving them. Beautiful salad. Can’t wait to try this. Thanks for a great post!