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Beetroot And Carrot Salad With Creamy Dressing

This beetroot and carrot salad recipe features roasted beets, raw carrots and radish, complemented by the sweetness of cranberries and finished with a creamy avocado dressing. A healthy carrot and beetroot salad 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 beet salad is naturally vegan, paleo and whole30 friendly.

Beetroot carrot salad on a plate.
Beetroot and carrot salad.

Beet Carrot Salad With Black Radish

This beet 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.

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 roasted beet and carrot salad, so you barely feel the bite.

Related: Fermented Carrot Salad

Carrot and beetroot salad on a plate close up shot.
Carrot and beetroot salad.

Related: Simple Beetroot Salad With Walnuts Prunes And Avocado

Carrot And Beetroot 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.

Ingredients for beet carrot salad displayed on a board.
Ingredients for beet and carrot salad.

Related: Pumpkin And Beetroot Salad (Vegan)

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.

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How To Make The Beetroot and Carrot Salad

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.
Ingredients for beet salad in a bowl: beetroot, carrots, radish, scallions, walnuts and avocado dressing.

Step 3. Prepare the avocado dressing:

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.
Mixed beet and carrot salad.

Related: Healthy Stuffed Cabbage Rolls / Wraps

FAQs

Can I use raw beets in this beet carrot salad recipe?

Use raw beets just like carrot, peel and julienne and you’re good to go.

What’s the benefits of using beets and carrots in a salad?

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.

Roasted beet and carrot salad.
Roasted beet and carrot salad.

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 Beetroot Salad Recipes To Try

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Beetroot And Carrot Salad With Creamy Dressing (Vegan)

This beetroot and carrot salad recipe features roasted beets, raw carrots, radish and dried cranberries, finished with a creamy vegan avocado dressing. A healthy carrot and beetroot salad 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 beet and carrot salad is naturally vegan, paleo and whole30 friendly.
Prep Time10 mins
Cook Time20 mins
Assembling Time5 mins
Total Time35 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Clean Eating, Dairy Free, Gluten Free, Paleo, Vegan
Servings: 6 cups
Calories: 120kcal
Author: HealthyTasteOfLife
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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
  • 1/3 cup cranberries - dried
  • 1/4 cup walnuts - crushed
  • 3/4 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:

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.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1cup | Calories: 120kcal | Carbohydrates: 14.3g | Protein: 1.95g | Fat: 7.2g | Fiber: 4.3g | Sugar: 5.6g | Vitamin A: 4117IU | Vitamin C: 11.5mg | Calcium: 29mg | Iron: 0.69mg

The information shown is an estimate provided by an online nutrition calculator.

This beetroot and carrot salad recipe features roasted beets, raw carrots, radish and dried cranberries, finished with a creamy vegan avocado dressing. A healthy carrot and beetroot salad 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 beet and carrot salad is naturally vegan, paleo and whole30 friendly. #beetrootcarrotsalad #beetcarrotsalad #carrotbeetsalad #carrotbeetrootsalad #veganbeetsalad #simplebeetsalad

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