Carrot and Beet Salad

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 5 | Rated By: 1 users

This low-calorie fiber packed salad makes a great addition to large gatherings. The dressing is light and refreshing with a hint of cilantro and mint.



  • 4 medium organic beets
  • 4 medium organic carrots, peel and dice
  • 1 medium size onion, finely sliced
  • 1/4 cup (60 mL) gluten free organic apple cider vinegar
  • 1/4 cup (60 mL) extra virgin olive oil
  • ΒΌ cup (60 mL) chopped organic fresh cilantro
  • 2 Tbsp (30 mL) chopped organic fresh mint
  • 1 tsp (5 mL) pure maple syrup
  • Sea salt and gluten-free, organic ground black pepper to taste
  • Instructions

  • Cook beets in water approximately half an hour or until you can pierce the beet with a toothpick. Drain the water and chill. Once the beets have cooled peel and thinly slice
  • Cook carrots in water for 2 minutes and then drain
  • For the dressing whisk all the ingredients together.
  • Add dressing to beets and carrots and gently stir until all vegetables are well covered with the dressing. Refrigerate overnight for best results.
  • To serve bring the salad to room temperature and stir.

  • Leave a Comment

    No comments yet.

    Add a Rating