You know those days when the kitchen feels too hot, the kids are bouncing off the walls, and all you want is something fresh and satisfying without turning on the stove? That’s exactly how this salad with beetroot and carrot came to life in my little kitchen.
I’d just come home from the farmer’s market, arms full of gorgeous pre-cooked beets and crunchy carrots. I was craving something light, tangy, and vibrant — a dish that feels like sunshine in a bowl. This no-cook salad is just that: cozy, colorful, and packed with goodness.
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The Story or Smart Idea Behind Salad with Beetroot and Carrot
Beets and carrots are such a classic combo — sweet, earthy, and beautifully crunchy. But what I love most is how easy they are to work with, especially for no-cook days. You can grab pre-cooked or vacuum-packed beets and just grate or spiralize raw carrots right into the bowl. Done and done.
Fact: Beets are rich in antioxidants and natural nitrates, which can help support heart health and energy levels — perfect for busy days when you need a boost without the coffee.
Jena’s Tip: If you’re short on time (or just not in the mood to grate), grab a bag of matchstick carrots or a pre-shredded slaw mix from the store — works like a charm.
You can toss this salad together in 10 minutes, and it somehow tastes even better after sitting a bit. It’s light enough for lunch, but hearty enough to stand next to something like rotisserie chicken or a wrap on busy weeknights.
How to Make Salad with Beetroot and Carrot
Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 2–4
Ingredients
- 2 medium pre-cooked beets (vacuum-packed or from a can), peeled if needed
- 2 large carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (or mint, if you like a twist)
- 1 tablespoon sunflower seeds or crushed walnuts (for crunch)
Instructions
- Grate the carrots using a box grater or food processor and add them to a medium bowl.
- Slice the cooked beets into thin matchsticks or small cubes and add to the bowl with the carrots.
- In a small jar or cup, whisk together olive oil, lemon juice (or vinegar), honey (if using), salt, and pepper.
- Pour the dressing over the salad and toss everything gently until well coated.
- Sprinkle with fresh herbs and seeds or nuts before serving.
A Salad with Beetroot and Carrot That’s as Easy as It Is Colorful
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
A quick, colorful salad with beetroot and carrot , perfect for no-cook days when you want something fresh and satisfying.
Ingredients
2 medium pre-cooked beets (vacuum-packed or from a can), peeled if needed
2 large carrots, peeled
2 tablespoons olive oil
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon honey or maple syrup (optional)
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley or mint
1 tablespoon sunflower seeds or crushed walnuts
Instructions
1. Grate the carrots using a box grater or food processor and add them to a medium bowl.
2. Slice the cooked beets into thin matchsticks or small cubes and add to the bowl.
3. In a small jar or cup, whisk together olive oil, lemon juice, honey (if using), salt, and pepper.
4. Drizzle the dressing over the salad and gently toss until everything is evenly coated.
5. Top with fresh herbs and a handful of seeds or chopped nuts just before serving.
Notes
Use pre-shredded carrots or spiralized veggies for quicker prep.
Add crumbled feta or chopped boiled eggs for extra protein.
Make it creamy with a spoonful of yogurt or hummus in the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salad with beetroot and carrot, no-cook salad, healthy beet salad
Notes & Variations
- Swap idea: Use spiralized carrots and pre-cooked spiralized beets from the store for an even quicker prep.
- Add protein: For extra protein, top your salad with crumbled feta or diced hard-boiled eggs. Store-bought options are totally fine.
- Make it creamy: Mix in a spoonful of Greek yogurt or hummus to the dressing for a creamy twist.
Benefits or Mistakes to Avoid
Making a salad with beetroot and carrot is wonderfully simple, but here are a few tips to help you make it extra tasty every time:
Benefits
- Naturally sweet and satisfying: Beets and carrots both bring natural sweetness, so you don’t need much dressing.
- Perfect for meal prep: This salad stays fresh for a few days in the fridge, and the flavors only get better over time!
- No cooking needed: Everything is either raw or pre-cooked, so you’re just chopping, mixing, and eating.
Mistakes to Avoid
- Overdressing it: Beets release moisture, so start with a light dressing — you can always add more.
- Skipping the acid: Lemon juice or vinegar is a must. It brightens everything and balances the sweetness.
- Mixing too roughly: Toss gently to keep the beets from staining everything deep purple (unless you’re going for that look!).
Why This Beetroot and Carrot Salad Is Trending Right Now
Lately, this salad with beetroot and carrot has been popping up in all kinds of variations — from crunchy raw bowls to spiced-up Indian twists with mustard seeds and fresh curry leaves. But no matter the style, one thing’s clear: people love it because it’s fast, fresh, and doesn’t need a stove.
More folks are skipping the cooking and leaning into simple veggie-packed dishes like this. With just a grater and a quick vinaigrette, you’ve got something beautiful and balanced in 10 minutes flat.
Jena’s Tip: If you love spice, try adding a pinch of cumin or a sprinkle of chili flakes — it brings out the earthy sweetness in the beets.
Looking for another no-cook side that’s just as simple? Give my Carrot Ribbon Salad a try—it’s vibrant, naturally sweet, and comes together in minutes.
FAQ About Salad with Beetroot and Carrot
Can beetroot and carrot go together?
Oh yes — they’re actually a match made in kitchen heaven! Carrots bring crunch and sweetness, while beets add a soft, earthy depth. Together, they create the perfect balance in a salad with beetroot and carrot that’s as colorful as it is delicious.
How do I make beetroot and carrot salad?
It’s so easy! Just grate your carrots, slice or chop pre-cooked beets, and toss them with a simple lemon-olive oil dressing. Add a pinch of salt and something crunchy like sunflower seeds, and you’ve got a fresh, no-cook salad in under 10 minutes.
Can I eat raw beetroot in a salad?
You sure can! Raw beetroot is totally safe and tasty in salads — just peel and grate it finely. It’s a bit firmer than cooked beet, but it brings a really fresh, earthy bite that’s perfect in raw veggie combos like this.
What does beetroot pair well with?
Beetroot goes beautifully with tangy flavors like lemon or vinegar, creamy things like feta or yogurt, and fresh herbs like parsley or mint. In this salad with beetroot and carrot, a simple dressing and a sprinkle of nuts or seeds take it to the next level.
A Fresh Salad with Beetroot and Carrot You’ll Come Back to Again
This cozy little salad with beetroot and carrot has become a regular on my lunch table — especially on those no-cook, need-something-healthy-and-fast kind of days. It’s fresh, it’s colorful, and it comes together with zero stress.
If you try it, I’d love to know how it turns out for you. Did you go classic or add your own twist?
