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!
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
6 Servings
Select all ingredients
Preparation
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.
Tips
Sprinkle beet and carrot salad with the cheese of your choice.
Did you cook this recipe?
Upload your Photo
Print recipe of:
Beet and Carrot Salad
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
9.8
g
3.27%
Total lipid (fat)
5.5
g
8.46%
Provided by
Do you want to know all the nutritional information of this recipe?
Sign up | Log in
Rate this recipe
Rate this tip
Rate this article
Rate this quiz