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Beet and Carrot Salad

Quick and simple to make, this colorful beet and carrot 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 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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Cook sliced carrots, if desired, until just tender. Try microwaving or steaming.
  4. 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.
  5. 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.

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