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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




  • 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


  • 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


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.


Refrigerate in an airtight container for up to 4 days.