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Beet and Carrot Salad

Magazine

Our Beet Magazine features this recipe:

Ingredients

1
carrot, sliced thin or coarsely grated
1⁄4 cup
minced fresh onion
2 Tablespoons
light mayonnaise
1⁄4 teaspoon
each salt and pepper
1 Tablespoon
chopped cilantro (optional)
1 can
(15 ounces) beets, diced/drained or 6 (2" round) cooked from fresh and diced

Directions

1. Cook carrots (if desired) until just tender. Try microwave or steaming.

2. In a medium bowl, combine onion, mayonnaise, salt, pepper and cilantro, if desired. Add beets and carrots and stir to coat evenly. Serve warm or cold.

3. Refrigerate leftovers within 2 hours.

Photo of Beet and Carrot Salad
Prep time: 15 minutes
Cooking time: 5 minutes
Makes: 3 cups
Nutrition Facts: View Label
Last updated: 09/28/18

2 Comments for "Beet and Carrot Salad"

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

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.