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.
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.
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.