Herbed Carrot and Beet Salad
Brighten up your table with this vibrant Herbed Carrot and Beet Salad, a striking side dish packed with earthy flavors and fresh herbs. Shredded carrots and tender grated beets come together in a tangy lemon and honey dressing, with aromatic cumin adding a subtle warmth. Chopped parsley and mint lend a refreshing burst of greenery, while optional toasted walnuts provide a satisfying crunch. Ready in just under an hour and easy to make ahead, this salad is perfect for meal prep or as a colorful addition to any gathering. Serve it chilled or at room temperature and enjoy a wholesome, nutrient-rich dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 3 medium red beets
- 3 medium carrots
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup toasted walnuts (optional)
Instructions
Thoroughly wash and trim the beets. Place them in a medium saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook for 30–35 minutes, or until fork-tender. Drain and let cool slightly.
While the beets are cooking, peel and shred the carrots using a box grater or a food processor with a shredding disc. Set the shredded carrots aside in a large mixing bowl.
Once the beets are cool enough to handle, use your fingers or a paper towel to rub off the skins. Grate the beets and add them to the bowl with the shredded carrots.
Finely chop the parsley and mint leaves, then add them to the bowl with the vegetables.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and pepper. Pour the dressing over the salad and toss until well coated.
If using, roughly chop the toasted walnuts and sprinkle them on top of the salad for added crunch.
Refrigerate the salad for at least 15–20 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 44.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
