Beet and carrot salad is one of my favorites. It’s a raw salad made with shredded beets and carrots. I guess you could also call it a coleslaw. But instead of a creamy dressing it is made with an irresistible dressing made from red wine vinegar, Dijon, and olive oil. Perfect in all its simplicity. There’s also a little garlic, fresh parsley for extra depth of flavor. And a sprinkling of toasted walnuts for serving — beets and walnuts love each other. And toasted nuts add so much flavor!
Triple tested on friends and family, I’m sure you will love this raw beet and carrot salad as much as I do!
Carrot and beet slaw — quick, easy, delicious!
Not only does this beet and carrot slaw shine with its crimson color, but it’s also as flavorful and nutritious as its bold color would suggest. This salad comes together in no time at all and requires no cooking. And it is the perfect make ahead salad, is it just gets better with time — as the flavours continue to meld. Which means it’s the perfect summer picnic and BBQ salad. Or meal prep salad. It keeps for days and also makes a great side dish that goes well with Mediterranean dishes and anything off the grill.
Beets can be messy and so is shredding them. Especially if you are doing it by hand using a box grater. I often do this if it is only one beet, but when they are small and there are a few of them, I like to rely on a food processor. It’s easy and quick! A grater attachment for your Kitchenaid also does the job. For this recipe, you definitely want to break out the electric kitchen tools. It’s a definite time saver!
- Beetroot and Orange Salad with Fresh Herbs
- Crunchy Beet and Carrot Slaw
- Asian-Style Beet and Carrot Salad
Beet and Carrot Salad
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- sea salt and freshly ground pepper, to taste
- 2 medium carrots, grated (150 g)
- 3 large raw beets, peeled, grated (ca. 550 g)
- 2 tablespoons freshly chopped flat-leaf parsley
- 30 g toasted walnuts, handful
In small bowl whisk together the vinegar, mustard, olive oil and garlic until emulsified. Season with salt and pepper.
In a serving bowl, add the shredded carrots, beet, and parsley. Drizzle over the dressing and toss until well combined.
Let stand 30 minutes at room temperature (or up to 2 hours) tossing occasionally to allow the flavors to meld. Sprinkle with the toasted walnuts before serving (or on the side). Enjoy!
If preparing ahead, store covered in the refrigerator until ready to serve. I like to remove it from the fridge 20-30 minutes ahead rather than serving it chilled.
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