Carrot and Beetroot Salad

Fresh, vibrant, and loaded with flavor, this Carrot and Beetroot Salad is everything you want in a healthy side dish. Whether you’re preparing a light lunch, a refreshing side for dinner, or a vibrant plate for a picnic, this salad brings together earthy vegetables, nutty sesame seeds, aromatic herbs, and a tangy-sweet dressing that ties it all together beautifully. It’s simple to make, endlessly versatile, and packed with nutrients. Plus, it’s vegan and gluten-free, making it a perfect addition to any diet.

Why You’ll Love This Carrot and Beetroot Salad

There are plenty of reasons to fall in love with this Carrot and Beetroot Salad:

• Flavor explosion: The natural sweetness of beets and carrots pairs beautifully with the umami-rich soy sauce, zesty lemon, and the kick of chili flakes.
• Color and texture: The mix of vibrant orange carrots and pink Chioggia or deep red beets, along with green herbs and a sprinkle of sesame seeds, makes for a visually stunning dish.
• Healthy and nourishing: Full of fiber, antioxidants, vitamins A and C, and healthy fats from olive oil and sesame seeds.
• Meal-prep friendly: This salad holds up well in the fridge, making it great for advance prep or weekday lunches.
• Diet-friendly: It’s naturally vegan, gluten-free, nut-free, and free from added processed sugars.

Ingredients

Here’s what you’ll need to make the salad:

For the Salad:

• 3 carrots, peeled and julienned
• 1 medium beetroot, preferably Chioggia (pink striped), or red beetroot, julienned
• 2 tablespoons sesame seeds, lightly toasted
• Fresh chives, finely chopped
• Fresh parsley, finely chopped
• 2 garlic cloves, minced

For the Dressing:

• 2 tablespoons olive oil
• juice of 1/2 lemon
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup

Serving Suggestions for Carrot and Beetroot Salad

This Carrot and Beetroot Salad is incredibly versatile and pairs well with a variety of meals:

• Serve it alongside grilled tofu, tempeh, or veggie burgers.
• Use it as a colorful side dish for grain bowls or falafel wraps.
• Spoon it onto lettuce leaves or into pita for a quick snack.
• Top it with a dollop of hummus or a drizzle of tahini for extra richness.

It’s also a great candidate for potlucks and picnics—it holds up well and travels beautifully.

Storage Tips

This salad can be made ahead and stored in the fridge for up to 3 days. In fact, it often tastes better the next day once the flavors have melded.

Keep the sesame seeds separate until just before serving to maintain their crunch.

Variations and Substitutions

One of the best things about this salad is how adaptable it is. Try these variations to suit your taste or pantry:

Vegetable Swaps

• Use golden beets for a milder, less earthy flavor.
• Add shredded cabbage or radish for extra crunch.
• Toss in spiralized zucchini or cucumber for a summer twist.

Dressing Variations

• Swap soy sauce for tamari if you need a gluten-free version.
• Use balsamic vinegar in place of lemon juice for a deeper sweetness.
• Add grated ginger for a zesty Asian-inspired flavor.

Toppings

• Add toasted pumpkin seeds or sunflower seeds instead of sesame.
• Top with sliced avocado or roasted chickpeas for extra heartiness.

FAQs: Carrot and Beetroot Salad

Can I use pre-cooked or roasted beets instead of raw?

Yes, absolutely. Cooked beets will give a softer texture and more mellow flavor. Just be sure they’re fully cooled before mixing with the other ingredients. Roasted beets add a caramelized depth that’s also lovely.

How do I prevent the beetroot from staining everything?

If using red beetroot, the color will naturally bleed a bit into the carrots. To reduce staining:

• Add the dressing immediately, which helps coat the vegetables and reduces bleed.
• Use Chioggia or golden beets for less staining.
• Mix gently and just before serving.

Can I make this Carrot and Beetroot Salad oil-free?

Yes! You can omit the olive oil and increase the lemon juice or add a splash of orange juice for more body.

Is this Carrot and Beetroot Salad gluten-free?

The only ingredient that may contain gluten is soy sauce. Use tamari or coconut aminos instead, and the dish will be fully gluten-free.

Can I make this Carrot and Beetroot Saladahead of time?

Definitely. This salad is great for meal prep and can be stored in the fridge for up to 3 days. Wait to add the sesame seeds until just before serving to keep them crunchy.

What protein can I serve with this salad to make it a full meal?

Try adding:

• Roasted chickpeas
• Lentils or quinoa
• Marinated tofu or tempeh
• A scoop of hummus or bean dip on the side

What’s the best way to cut the vegetables?

A mandoline slicer or julienne peeler makes the prep fast and consistent, but you can also try julienning them with a sharp knife.

Check out more recipes:

Loaded Roasted Sweet Potato

Buckwheat and Chickpea Salad

Quinoa and White Bean salad

Savory Chickpea Granola Clusters

Carrot and Beetroot Salad

tastysimplyvegan

A vibrant, crunchy salad featuring grated carrots and beetroot, tossed with fresh herbs, toasted sesame seeds, and a zesty lemon-soy dressing. Quick to prepare, nutrient-packed, and perfect as a side dish or light lunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Asian

Servings 4

Ingredients

  

For the salad:

• 3 carrots peeled and julienned
• 1 beetroot (Chioggia or Red) julienned
• 2 tbsp sesame seeds
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped spring onion
• 2 cloves garlic minced

For the dressing:

• 2 tbsp olive oil
• juice of ½ lemon
• ½ tsp chili flakes
• 1 tbsp soy sauce
• 1 tsp maple syrup

Instructions

 

• Peel and julienne the carrots and beetroot. Add to a mixing bowl.
• In a dry skillet over medium heat, toast sesame seeds for 2–3 minutes until golden and fragrant.
• In a small bowl, whisk together olive oil, lemon juice, chili flakes, soy sauce, maple syrup, and garlic.
• Add chopped chives and parsley to the bowl of veggies. Pour over the dressing and toss to coat.
• Sprinkle toasted sesame seeds on top. Serve immediately or refrigerate for up to 3 days.

Keyword beetroot, beetroot salad, carrot, carrot and beetroot salad, carrot salad