Our Beet Magazine features this recipe:
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.
2 Comments for "Beet and Carrot Salad"
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Submitted by erin.scionti on Fri, 09/28/2018 - 12:40Everyone loved this salad at the Farmers Market tasting. We roasted the carrots and beets which was a huge hit!
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Submitted by ashleymolasses on Mon, 10/26/2015 - 12:19Most 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.