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.

Salad with Beetroot and Carrot: 1 Quick & Colorful Idea

Name: A Salad with Beetroot and Carrot That’s as Easy as It Is Colorful
Prep time: 10 min
Total time: 10 min
Cuisine: American
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

Description

A quick, colorful salad with beetroot and carrot , perfect for no-cook days when you want something fresh and satisfying.

Ingredients

Scale

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