There’s no better time to celebrate vegetables than at peak season when Farmer’s Markets are brimming and produce is stunning. This beet and carrot salad is the perfect way to showcase the spectacular produce! 

julienned carrots and beets in a white bowl on a marble table

With this salad I wanted to showcase golden beets in a new form alongside gorgeous purple and orange carrots. Often roasted, beets don’t usually have a chance to shine in their raw form. But julienned and tossed with a creamy-yogurt dressing, they offer an earthy sweetness to this dish.

julienned carrots and beets in a white bowl on a marble table

I call for tarragon and parsley in this beet and carrot salad, but dill could easily be swapped out with tarragon for a different spin. Before serving, give the salad a taste and season with additional herbs if desired. This is a great make-ahead dish as it gets better with time. A few hours in the refrigerator allows the flavors to meld and the beets to soften a bit.

julienned carrots and beets in a white bowl on a marble table

How to serve this beet and carrot salad recipe: 

Serve it as a side dish with these main dishes:

julienned carrots and beets in a white bowl on a marble table

Print
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julienned carrots and beets in a white bowl on a marble table

Golden Beet & Carrot Salad

  • Author: Zestful Kitchen
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 56 cups 1x

Ingredients

Scale

Salad:

  • 1 lb. beets, peeled and julienned
  • 1 lb. purple and orange carrots, peeled and julienned
  • 2 shallots, thinly sliced
  • 4 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh tarragon or dill

Dressing:

  • ¼ cup 2% plain Greek yogurt
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon sherry vinegar
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

Combine beets, carrots, shallots, parsley, and tarragon in a large bowl.

Whisk together yogurt, zest, juice, vinegar, and honey; season with salt and pepper. Toss with salad to coat and season with additional salt, pepper, and parsley.


Notes

Refrigerate in an airtight container for up to 4 days.

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Photograph of beets set on a white marble table

 

 

 

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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