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Beet + Carrot Salad (Bright & Crunchy)
Bright beet and carrot salad with nuts and herbs in a minimal bowl with natural lighting
This beet and carrot salad is fresh, vibrant, and full of texture. Made without lettuce, it’s a simple, elevated dish that comes together quickly with bold, balanced flavor.
Prep Time
10
min
Cook Time
0
min
Total Time
10
min
Servings
2
INGREDIENTS
INSTRUCTIONS
Cooked beets: 2–3, sliced or cubed
Carrots: 2–3 large, shredded or julienned
Pistachios or walnuts: handful
Fresh mint or parsley (optional): small handful, chopped
Goat cheese (optional): sprinkle
Avocado oil: 2 tablespoons
Balsamic vinegar: 1 tablespoon
Honey: 1 teaspoon
Dijon mustard: 1/2 teaspoon
Salt: pinch
Black pepper: pinch
Lemon or orange juice (optional): small squeeze
Shred or julienne the carrots.
Slice the cooked beets into thin strips or small cubes.
In a small bowl, whisk together avocado oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Add citrus juice if using.
Toss carrots and beets with half of the dressing.
Add nuts, herbs, and goat cheese (if using).
Drizzle remaining dressing over the top.
Finish with a pinch of flaky salt and serve.
NOTES
Julienne carrots for a more elevated texture and presentation.
Pre-cooked beets save time and work perfectly here.
Add citrus for brightness if the flavors feel too earthy.
Let it sit for 5–10 minutes before serving for deeper flavor.
Great cold or room temperature.
Categories
Salad
