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

Golden Beet & Carrot Salad

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Cook Time 25 minutes
Total Time 25 minutes
Yield 5 –6 cups
Author Lauren Grant

Description

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Ingredients

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.

Nutrition

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