Quick and simple to make, this colorful beet and carrot 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...
Black-Eyed Peas and Quinoa Salad
Black-Eyed Peas and Quinoa Salad
Enjoy this main dish or side salad that is full of flavor, color, texture and nutrients.
Prepare:
10 minutes
Makes:
7 cups
Prepare:
10 minutes
Makes:
3 cups
Prepare:
10 minutes
Makes:
4 cups
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Prepare:
5 minutes
Cook:
6 to 8 minutes
Makes:
4 muffin halves
Chili Cheese Hominy
Chili Cheese Hominy
A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 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.