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Shredded Carrot & Beetroot Salad 

Beet And Carrot Salad Recipe

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If you’re looking for a delicious and simple way to incorporate more root vegetables into your diet, this shredded carrot and beetroot salad is sure to become your go-to. Ready in less than 10 minutes and packed with nutrients and flavor!

Ingredients

Scale
  • 3 raw beets, peeled (note: 2 beets yield about 1 cup shredded)
  • 2 raw carrots, peeled

Dressing

  • 1/2 shallot, minced
  • 2 TBSP olive oil
  • 3 TBSP red wine vinegar
  • salt/pepper, to taste

Instructions

  1. Roughly chop beets and carrots into cubes.
  2. Add cubed beets and carrots to the food processor fitted with shredding disk and pulse until beets are finely shredded. Note: You can also spiralize or grate veggies by hand if you don’t have a food processor. But, take it from me, it’s a lot easier to shred these in a food processor.
  3. In a small bowl, combine the olive oil, vinegar, minced shallots, and salt/pepper. Whisk to combine. Adjust seasoning as desired.
  4. Place shredded beets and carrots in a medium sized bowl. Add dressing and toss till veggies are thoroughly coated. Top with parsley and serve!