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Fast Carrot and Beetroot Salad

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Fast Carrot and Beetroot Salad is a fresh, crunchy, and vibrant vegan salad made with grated carrots and beetroot tossed in a light lemon Dijon dressing with herbs and seeds. It is quick to prepare, healthy, and perfect as a side dish or light meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10–20 minutes
  • Yield: 2–4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: International
  • Diet: Vegan

Ingredients

  • 2 medium cooked beetroots, peeled and grated (about 250 g)
  • 2 large carrots, peeled and grated (about 200 g)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon maple syrup or agave syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons toasted sunflower seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place grated beetroot and carrots in a large mixing bowl and gently fluff them with a fork.
  2. In a small bowl, whisk together lemon juice, olive oil, maple syrup, Dijon mustard, garlic, salt, and black pepper.
  3. Pour the dressing over the vegetables and mix well to combine.
  4. Add parsley, mint, and sunflower seeds.
  5. Toss gently until evenly coated.
  6. Serve immediately or chill for 10–15 minutes before serving.

Notes

  • Use gloves when handling beetroot to avoid staining.
  • Pre-cooked beetroot saves time and works best for quick preparation.
  • Chilling enhances flavor and freshness.
  • You can adjust lemon juice for more tanginess.
  • Add protein like chickpeas or lentils for a full meal.
  • Recipe sourced from uploaded document. :contentReference[oaicite:0]{index=0}

Nutrition

Find it online: https://savorymomskitchen.com/fast-carrot-and-beetroot-salad/