Beet and Carrot Salad

Name: Beet and Carrot Salad
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 3 cups
Ingredients: 1 carrot; sliced thin or coarsely grated ¼ cup minced onion 2 Tablespoons light mayonnaise or plain yogurt ¼ teaspoon each salt and pepper 1 Tablespoon chopped cilantro (optional) 6 (2-inch round) beets; cooked from fresh and diced; or 1 can (15 ounces) drained; rinsed and diced

Quick and simple to make, this creamy, colorful salad makes the perfect side dish.

Sliced carrots and beets are mixed with a light dressing and displayed in a salad bowl.

Prep time: 15 minutes
Cook time: 5 minutes
Makes: 3 cups
Nutrition Facts: View label

Ingredients

1 carrot, sliced thin or coarsely grated
¼ cup minced onion
2 Tablespoons light mayonnaise or plain yogurt
¼ teaspoon each salt and pepper
1 Tablespoon chopped cilantro (optional)
6 (2-inch round) beets, cooked from fresh and diced, or 1 can (15 ounces) drained, rinsed and diced

Directions

Wash hands with soap and water.
Cook sliced carrots, if desired, until just tender. Try microwaving or steaming.
In a medium bowl, combine the onion, mayonnaise, salt and pepper. Add cilantro, if desired. Add beets and carrots and stir to mix. Serve warm or cold.
Refrigerate leftovers within 2 hours.

Notes

No mayonnaise? Use plain yogurt instead.

Comments

Submitted by erin.scionti on Fri, 09/28/2018 - 12:40

Everyone loved this salad at the Farmers Market tasting. We roasted the carrots and beets which was a huge hit!

Submitted by ashleymolasses on Mon, 10/26/2015 - 12:19

Most of my fourth graders really enjoyed this recipe, although it took more than one bite to grow on them! I served it with raw grated carrots, beets boiled from fresh, and substituted plain lowfat yogurt for the mayonnaise. Some thought it was a little bit too salty.