Beet and Carrot Grated Salad Recipe

If you’re looking for a fresh, vibrant salad that’s as healthy as it is delicious, I’ve got just the thing for you. This Beet and Carrot Grated Salad Recipe is one of my go-to dishes when I want something crisp, colorful, and bursting with flavor. It’s a simple mix of grated veggies tossed in a tangy, slightly sweet dressing that I absolutely love—plus it comes together in minutes, no cooking required!

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Ingredients You’ll Need

All the ingredients in this Beet and Carrot Grated Salad Recipe come together beautifully for a balance of sweetness, zest, and fresh herbal notes. When shopping, look for firm, bright beets and carrots—freshness really elevates the texture!

• Extra-virgin olive oil: Adds richness and helps emulsify the dressing.
• Sherry vinegar: Provides a mild acidity that’s less harsh than regular vinegar.
• Shallot: Minced finely, it gives a subtle onion flavor without overpowering the salad.
• Dijon mustard: Helps bind the dressing and adds a gentle kick.
• Honey: Balances the acidity with a touch of natural sweetness.
• Lemon zest: Brightens the dressing with citrusy aroma.
• Sea salt and black pepper: Essential seasoning to pull all flavors together.
• Red beets: Peeled and grated for a tender, fresh texture.
• Large carrot: Peeled and grated to add sweetness and crunch.
• Fresh flat-leaf parsley: Chopped, for a fresh herbaceous note.
• Fresh mint: Adds a cool, fragrant lift to the salad.

Variations

I’m all about making recipes your own, and this Beet and Carrot Grated Salad Recipe is no different. I’ve experimented with a few tweaks that really change up the flavor profile, so feel free to try something new depending on what you’re in the mood for.

• Add nuts or seeds: Toasted walnuts or pumpkin seeds add a lovely crunch and extra nutrition—I’ve found toasted walnuts especially complement the earthy beets.
• Make it vegan: Swap the honey for maple syrup or agave, and you’re good to go.
• Fresh citrus twist: Sometimes I swap lemon zest for fresh orange zest for a sweeter citrus flavor.
• Add cheese: Crumbled feta or goat cheese bring a creamy contrast if you want something more indulgent.

How to Make Beet and Carrot Grated Salad Recipe

Step 1: Whisk Together the Dressing

Start by grabbing a large bowl and whisking the olive oil, sherry vinegar, minced shallot, Dijon mustard, honey, lemon zest, sea salt, and freshly cracked black pepper together. I like to whisk it until it becomes smooth and slightly emulsified—that way, every bite of the salad is perfectly coated in flavor. Pro tip: use a small wire whisk for the best results and to really blend everything well.

Step 2: Grate the Vegetables

Peel and grate your beets and carrot using the large holes on your box grater or a food processor with the grating attachment. Beets can be a bit messy, so I recommend using gloves or working carefully to avoid staining your hands and surfaces. The key here is to grate them finely enough to mix easily but not too fine that they turn mushy.

Step 3: Toss and Garnish

Put the grated beets and carrot into the bowl with your dressing, then add half of the chopped parsley and mint. Toss everything gently but thoroughly to coat all those fresh veggies in the dressing. Transfer the salad to a serving bowl, then sprinkle the remaining parsley and mint on top for a pop of color and fresh flavor. It’s as simple as that—your Beet and Carrot Grated Salad Recipe is ready to serve!

How to Serve Beet and Carrot Grated Salad Recipe

Garnishes

I usually finish this salad with extra fresh parsley and mint leaves because those herbs really lift the flavors and add vibrant green color. Sometimes I like to throw on a few toasted nuts or even a sprinkle of crumbled feta for texture and richness.

Side Dishes

This salad pairs beautifully with grilled chicken or fish—my family especially loves it alongside lemon herb chicken. It also works great as a refreshing side to grain bowls or roasted vegetable dishes.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass jars or small bowls with an extra herb sprig on top—makes for pretty presentation and easy portion control. You could also layer the grated veggies and dressing in a clear glass bowl to showcase the beautiful colors before tossing at the table.

Make Ahead and Storage

Storing Leftovers

I’ve found this salad keeps well in an airtight container in the fridge for up to 2 days. The flavors actually marry beautifully overnight, but the veggies will soften slightly, so if you like crispness, eat it the same day.

Freezing

Because of the texture of fresh grated vegetables, I don’t recommend freezing this salad—you’ll lose the crunch and freshness that make it so special. Better to enjoy it fresh or refrigerated short-term.

Reheating

This salad is best served cold or at room temperature, so I usually don’t reheat leftovers. If you prefer, just let it sit out a bit before serving instead of popping it back in the fridge to take off the chill.

FAQs

Final Thoughts

This Beet and Carrot Grated Salad Recipe is one of those simple but standout dishes that I always recommend to friends looking for a healthy and refreshing side or light lunch. I love how quickly it comes together without turning on the stove, and how it balances earthy, sweet, and tangy flavors perfectly. Honestly, once you try it, you’ll find yourself making it again and again—and I promise your family or guests will go crazy for it just like mine do!

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