This beetroot and carrot salad recipe features grated (or julienned) roasted beets, raw carrots and radish, complemented by the sweetness of cranberries and finished with a creamy avocado dressing and without mayo.
A healthy carrot and beetroot salad similar to a slaw, rich in anti-oxidants and dietary fiber that can be enjoyed as side dish or appetizer, perfect for a clean eating type of diet. This beetroot carrot salad is naturally vegan, paleo and whole30 friendly.
Beetroot And Carrot Salad With Black Radish
This grated beetroot and carrot salad recipe is simple and customizable, the ingredients come together very quickly when you already have some previously cooked beets in the fridge. I do prepare them a day before for all my beet salads.
Just like my beet salad with chicken, this cold beetroot carrot salad is dressed with a creamy avocado dressing similar to mayonnaise in texture and taste. And the earthy sweetness of carrots offer a pleasant crunch and some extra vitamin A.
Because the base of this beetroot carrot salad skews naturally sweet, the addition of radishes gives it a spicy, crisp feeling. You can use any type of radishes like red or Daikon, but I chose some black radish because of their antibacterial, anti-fungal, and detoxifying properties.
Related: Simple Easy Cabbage and Carrot Salad
Black radish is stronger in flavor than the average radish. It’s slightly spicy and bitter, in general a not-so-appetizing flavor, but it is smoothed out beautifully in this cooked beet and carrot salad, so you barely feel the bite.
Related: Russian Beet Salad With Sauerkraut (Vinaigrette)
Related: Simple Beetroot Salad With Walnuts Prunes And Avocado
Salad Ingredients
- Roasted beets – use some roasted beetroot leftovers or you could also steam them.
- Carrots – shredded or grated raw carrots.
- Radish – any type, but I’m using black radish in this carrot and beetroot salad recipe.
- Cranberry – the dry fruit ads sweetness and sourness and a bit of chew. Raisins would also work.
- Walnuts – for extra earthiness, richness, and crunch.
- Scallions – green onion or red onions work the best. They add some extra bite.
- Avocado dressing – fat is needed for helping the body to absorb nutrients from vegetables (they’re fat soluble) plus it makes the beet salad super tasty and creamy.
Find the complete printable recipe with measurements below.
Related: Fermented Carrot Salad
Related: Pumpkin And Beetroot Salad (Vegan)
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How To Make The Beetroot and Carrot Salad
Step 1. Cook the beetroot.
- You can wash and peel the beets first, or you could peel them after cooking. When roasting the beets I typically peel and quarter, rub with olive oil, salt, pepper and roast covered at 400F for 25 minutes and another 15 – 20 minutes uncovered.
Healthiest Way To Prepare Beets For Salad
Fresh, roasted or steamed beets – are the best! Some people choose to boil the beets but this way majority of the nutritional value is lost. For example the betanins (antioxidants responsible for the red vivid color of beet roots) are water-soluble and sensitive to prolonged heating.
Related: Healthy Radish Cucumber Salad
Step 2. Cut the ingredients:
- To get beautiful julienned strips for you carrots and beets, you need a mandoline slicer or a julienne peeler it makes the beet and carrot salad look more appealing. If you don’t have access to one of those, use the a box grater. Also chop the scallions and walnuts with a knife.
- Gather everything and place in a bowl.
Step 3. Prepare the creamy avocado dressing:
- Gather all ingredients and blend in your blender. Check out in my other post the avocado dressing measurements.
Step 4. Combine all the ingredients and mix.
- Scoop the dressing on top of the vegetables and toss to coat everything evenly. The green color of the dressing basically turns entirely red, and it looks awesome!
- Sprinkle some extra crushed walnuts before serving for a nice presentation.
Related: Shrimp Cabbage Salad
FAQs
Use raw beets just like carrot, peel and julienne and you’re good to go.
Red beets – rich in dietary nitrates, betalains and fiber together with carrot’s antioxidant and β-Carotene content exhibit impressive antihypertensive and anti-inflammatory properties that also contribute to digestive health and keeping you regular.
The addition of fat in a salad helps improve tremendously the absorption of vitamins, as they are fat-soluble.
Also due to it’s high fiber content that makes you fell full longer, this salad makes a great addition to your weight-loss regimen.
Pair it with any protein dish like these chicken fritters or stuffed chicken roll ups, Swedish meatballs or crab and potato fritters and alternatively vegetarian / vegan meals like: roasted brussels sprouts and asparagus or butternut squash casserole or a vegan potato bake.
Carrot and Beetroot Salad Storing
Storing leftovers: Refrigerate the beet and carrot salad for up to 2 days in an airtight container.
More Beet Recipes You Might Like
More Healthy Beetroot Salad Recipes
- Russian Beet Salad With Sauerkraut (Vinaigrette)
- Chicken Beet Salad With Avocado Dressing
- Simple Beetroot Salad With Walnuts Prunes And Avocado
- Pumpkin And Beetroot Salad
If you made this beet and carrot salad, then please leave a star rating or a comment below the recipe card.
Your feedback is really helpful for me and readers!
Related: Meal Prepping Vegetables: How to Keep Veggies Fresh Longer
Beetroot And Carrot Salad With Creamy Dressing (Vegan)
Ingredients
- 2 medium beets - or 3 smaller (about 2½ cups, julienned)
- 2 carrots - about 1¾ cups julienned
- 1 small black radish - about 1 cup julienned (or any radish)
- 2 scallions - green and white part
- ⅓ cup cranberries - dried
- ¼ cup walnuts - crushed
- ¾ cup avocado dressing
Instructions
Step 1. Roast the beetroot:
- You can wash and peel the beets first, or you could peel them after cooking. When roasting the beets I typically peel and quarter, rub with olive oil, salt, pepper and roast covered at 400F for 25 minutes and another 15 – 20 minutes uncovered.
Step 2. Cut the ingredients:
- To get beautiful julienned strips for you carrots and beets, you need a mandoline slicer or a julienne peeler it makes the beet and carrot salad look more appealing. If you don’t have access to one of those, use the a box grater. Also chop the scallions and walnuts with a knife.
- Gather everything and place in a bowl.
Step 3. Prepare the avocado dressing:
- Gather all ingredients and blend in your blender. Check out in my other post the avocado dressing measurements.
Step 4. Combine all the ingredients and mix:
- Scoop the dressing on top of the vegetables and toss to coat everything evenly. The green color of the dressing basically turns entirely red, and it looks awesome!
- Sprinkle some extra crushed walnuts before serving for a nice presentation.
Notes
Add-ins:
- Sauerkraut or any other pickled vegetable
- Extra lemon juice or vinegar if you prefer it a bit sour.
- A raw apple.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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