With a zippy Dijon mustard vinaigrette and thinly shaved vegetables, this beet and carrot salad is perfect for a picnics or packed up for lunch.
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. 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.
If you’re usually in the former camp, I’m here to convince you to give the knobby roots a fair chance with this shaved beet and carrot salad.
For more fresh seasonal dishes like this one, browse my roundup of spring vegetable recipes.
This carrot and beet salad is made with 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.
Shaved paper-thin and paired with equally thin slices of sweet young carrots and peppery radishes the “earthy” taste took a back seat to crunch and freshness. Add a zippy Dijon mustard vinaigrette laced with coriander to the melody of vegetables and what results is a colorful salad bursting with flavor. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Beets – Use golden beets or stripped Chioggia beets for the most delicate flavor. When choosing beets go for the smaller specimens with the bright greens still attached as they will be all the more tender when raw.
- Carrots – You can use either regular or multicolored carrots.
- Radishes – You can use regular red or multi-colored radishes.
- Parsley - Use flat-leaf parsley.
- Honey Dijon Vinaigrette – You’ll need apple cider vinegar, olive oil, Dijon mustard, honey and a pinch of ground coriander for the dressing.
How to Make a Shaved Beet and Carrot Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by thinly shaving the beets, carrots and radishes. The best way to shave vegetables is with a mandoline, or you can use a handheld slicer. The sharp blade makes paper thin slices quickly and easily.
- Once you have your vegetables shaved all that’s left to do is whisk together the vinaigrette directly in the bottom of a large bowl and add the vegetables and chopped parsley.
Since there’s no lettuce involved it’s the kind of salad that can be easily packed up or left out for a picnic or party.
More Beet Recipes:
Shaved Carrot and Beet Salad
A medley of paper-thin slices of raw beets, carrots and radishes are dressed with a Dijon coriander dressing.
Ingredients
For the Dressing:
- 1 ½ Tablespoons/ 22ml Apple Cider Vinegar
- 3 Tablespoons/45ml extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon/ 5ml 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
Instructions
- Whisk the dressing ingredients together in a large bowl.
- Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
- 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.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Nut-Free, Egg-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 266mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ashley Bee (Quarter Life Crisis Cuisine) says
Pretty much all my favorite veggies in one place. I need to find these golden beets and make it myself!
Jeanette says
Simply stunning Sylvie - that's what I love about using fresh produce - they are naturally vibrant. You have captured their beauty magnificently.
Carolyn says
Gorgeous colours! I wish I could make myself like beets. 🙁
Jennifer @ Delicieux says
Such a beautiful, and colourful, salad you've got here Sylvie. I love beets, or beetroot as we call them here in Australia. 🙂
Alyssa (Everyday Maven) says
This is a beautiful salad. I used to be a major beet hater but my mother-in-law grows a certain, sweet, delicate red beet in her organic garden that converted me to a beet lover!
Viviane Bauquet Farre says
Sylvie, I love the colors, flavors and texture of your stunning salad. I could eat it every day!
najwa kronfel says
I adore beets! This salad looks gorgeous.
Diane (createdbydiane) says
GORGEOUS!!!!
thelittleloaf 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!
Kiran @ KiranTarun.com says
A very summery and rustic salad!! Love this recipe, Sylvie 🙂