Carrot Beet Salad

Most salads lean green, but this one is bursting with oranges, reds, and deep purples. The earthy flavors of root vegetables and beans are lifted by fresh herbs, sweet raisins, and crunchy walnuts. This carrot beet salad is as colorful as it is delicious: earthy, bright, and balanced. Whether you're making it for a fall potluck or a quick weekday lunch, it's a salad that stands out and satisfies.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 6 Servings

Calories: 296 kcal per serving

Ingredients

1 lb - carrots
1 can - kidney beans
1 can - beets
2 - Fresno peppers
¼ cup - fresh parsley
8 - fresh mint leaves
½ cup - golden raisins
¼ cup - chopped walnuts
4 cloves - garlic
4 tablespoons - olive oil
2 tablespoons - apple cider vinegar
4 tablespoons - lemon juice + zest of 1 lemon
4 teaspoons - honey
1 tsp - sea salt
¼ tsp - ground black pepper

Instructions

Whisk together olive oil, vinegar, lemon juice + zest, honey, salt, and pepper in a small bowl.
Peel carrots into ribbons, slice beets and Fresno peppers, and chop parsley and mint.
Combine carrots, beans, beets, peppers, parsley, mint, raisins, and garlic in a large bowl.
Pour dressing over the salad and toss gently to coat.
Sprinkle walnuts on top just before serving. Serve at room temperature or chilled.

Nutrition