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

Ingredients
1 carrot, sliced thin or coarsely grated
¼ cup minced onion
2 Tablespoons light mayonnaise or plain yogurt
¼ teaspoon each salt and black 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.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
You might also like...
Smashed Garbanzo Bean Salad

Smashed Garbanzo Bean Salad
Garbanzo beans and crunchy vegetables make a delicious sandwich filling or chunky dip.
Prepare:
20 minutes
Makes:
3 cups
Tabouli Bulgur Wheat Salad

Tabouli Bulgur Wheat Salad
Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
One-Pan Chicken Alfredo

One-Pan Chicken Alfredo
A delicious one-pan pasta dish with the perfect blend of creamy cheese sauce, veggies and chicken.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Mix and Match Pasta Salad

Mix and Match Pasta Salad
Enjoy a pasta salad in under 30 minutes, made from the ingredients you have on hand! Change the flavors and match your food preferences with different proteins, veggies and dressing.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Cherry Puff Pancake

Cherry Puff Pancake
A unique pancake recipe baked in the oven. Low sugar with tart cherries, warm cinnamon and sliced almonds for a crunch!
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 pieces
Rice with Black Beans and Sausage

Rice with Black Beans and Sausage
A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Comments
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.