Healthy Grated Carrot and Beet Salad
This raw salad combines earthy grated beets and sweet carrots with a zesty lemon-honey dressing, fresh herbs, and crunchy seeds or nuts. It’s anti-inflammatory, fiber-rich, and packed with vitamins — ideal for clean eating or a Mediterranean-style plate.
⏱ Time:
Prep: 15 minutes
Total: 15 minutes
(No cooking needed)
Ingredients
Base:
2 medium carrots, peeled and grated
2 small beets (or 1 large), peeled and grated
¼ cup fresh parsley or mint, chopped
2 tbsp pumpkin seeds, sunflower seeds, or chopped walnuts (optional)
Optional: 2 tbsp raisins or dried cranberries for a sweet contrast
Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice (or apple cider vinegar)
1 tsp honey or maple syrup
½ tsp Dijon mustard (optional, for tang)
Salt & black pepper, to taste
️ Instructions
1. Grate Veggies:
Use a box grater or food processor to grate the carrots and beets.
Place in a mixing bowl.
2. Mix Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, mustard, salt, and pepper.
3. Toss & Serve:
Pour the dressing over the grated veggies. Add herbs, seeds/nuts, and dried fruit if using.
Toss gently to combine. Serve immediately or chill for 15–30 minutes for flavor development.
Tips & Variations:
Want it heartier? Add cooked quinoa or lentils.
Make it creamy: Stir in a spoonful of Greek yogurt or tahini.
Boost probiotics: Add a spoon of fermented veggies or a splash of kombucha.
Meal prep tip: Store undressed in fridge up to 3 days; add dressing just before eating.
❓ Frequently asked questions FAQs
Q: Do I need to cook the beets?
A: No — raw beets are safe and delicious grated, offering crunch and sweetness.
Q: Can I spiralize the veggies?
A: Absolutely! Spiralized carrots and beets make a beautiful variation.
Q: What goes well with this salad?
A: Great with grilled fish, falafel, hummus, or stuffed pita sandwiches.
Nutritional Information
Calories: 150
Protein: 2g
Fat: 9g
Carbs: 16g
Fiber: 4g