Beet and Carrot Salad

Beet and Carrot Salad

Within an hour of finding this recipe for Beet Red Salad at Gourmet Green Giraffe, I was in the kitchen using up the lone beet I've been meaning to do something with. Though it's summer where Johanna is, and it's winter here, this salad is perfect for any time of year. Include some finely chopped green onions if desired. Thank you Johanna for this easy and tasty recipe that I have modified only slightly.

Beet and Carrot SaladBeet and Carrot Salad
Recipe by
Adapted from Green Gourmet Giraffe
Published on January 5, 2008

Robust and nourishing red beet salad with carrrots and tomato

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  • 1 medium raw beet, peeled and grated
  • 1 large carrot, grated
  • 1 large tomato, cut into quarters and thinly sliced
  • 2 tablespoons cider vinegar or red wine vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons Dijon mustard
  • sea salt and fresh cracked black pepper to taste
  • dried herbs to taste (chives, parsley, rosemary, thyme)
  • Place the vegetables in a large bowl. In a small bowl, whisk together the vinegar, olive oil and mustard. Drizzle the dressing over the vegetables and toss well. Season with salt and pepper and sprinkle with dried herbs of your choice.

Makes 4 servings


Sagari said...

beautiful color and healthy salad

Jacqueline Meldrum said...

What a gorgeous colour as usual with beets! I bet the mustard gave it a really nice bite of flavour!

TBC said...

Ooh! I have an Indianised version of this sitting in my drafts.:-)
That is so colorful & healthy!

Lisa Turner said...


The mustard was a perfect addition, just like it is in my Caesar salad.

TBC: An Indianised version! You say you have it drafted. Does that mean you have posted it in the past or is it coming soon? Do enlighten me!

Padma said...

Love this combo!

Johanna GGG said...

hi Lisa, glad this recipe could give some meaning to your lone beet - I am sure the vibrant colours will brighten your winter!