Beet and Carrot Salad

Sara Salame
Let the flavors and vibrant colors of this salad captivate your sight and palate! This beet and carrot salad is the perfect healthy choice for a side dish. The beets, honey, vinegar, baby arugula, and sesame oil are here to give a twist to your diet. Let this pleasant-to-the-eye salad be part of your recipe book!
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Ingredients
6
Portions
  • 4 beets, large
  • 1/4 cups olive oil
  • 1/4 cups sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sesame oil
  • 2 cups baby arugula
  • salt
  • pepper
  • 1 1/2 cups carrot, shredded
Preparation
1h 20 mins
0 mins
Easy
  • Wrap beet in aluminum foil and bake for 45 minutes to 1 hour until softened.
  • Let cool and peel.
  • Shred beet and set aside.
  • For the dressing: Combine vinegar, oil, honey, mustard, salt, and pepper in a bowl.
  • On a plate, arrange a bed of arugula, a bed of beets, and a bed of carrots.
  • Drizzle beet and carrot salad with dressing.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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