This Shredded Beet and Carrot Salad takes only minutes to make and features the earthy flavors of carrots and beets, as well as herbaceous dill.
I don't know about you, but after baking Christmas treats for weeks, prepping and cooking a Christmas dinner for over a dozen people, not to mention all the other tasks associated with Christmas, I am ready to take a break.
I don't feel much like cooking between Christmas and New Year's, and I assume it will be a while before I do. But alas, my family needs to eat, so I rely on super quick and easy meals and sides, like this Shredded Beet and Carrot Salad.
This salad not only has a short ingredient list and takes only minutes to make, but it's surprisingly delicious, and healthy too! Because it features both beets and dill, it almost tastes a bit like Borscht in salad form - something both myself and Mr. Dreamboat love.
How to make Shredded Beet and Carrot Salad
Making this shredded salad involves two basic parts - making the dressing, and making the salad. The good news is that both parts are incredibly easy, and the whole process from start to finish will take only minutes.
Prep the Vegetables
You can really either make the salad or the dressing first, but in my recipe below, I suggest making the salad first. Making the salad involves some vegetable prep. Peel both the carrots and the beets and cut off the ends.
Shred the carrots using the large holes on your box grater. When you're done with the carrots, do the same with the beets. If you want to make sure that you can see the distinct colors of the beets and carrots when you serve the salad, avoid mixing them together for now.
Now get out a large chef's knife and chop some dill. You don't need a lot, and you don't need it to be minced super fine.
Make the Dressing
Making the dressing involves whisking or blending the ingredients (apple cider vinegar, prepared horseradish, salt, pepper, and olive oil) together - I like to use an immersion blender. It will only take a couple of minutes.
Putting the Salad Together
To put the whole salad together, simply put the shredded carrots, shredded beets, dill (reserve a little bit for sprinkling on top, if you like), and dressing in a bowl. Toss everything together, and sprinkle with the remaining dill. Serve immediately to prevent the beet color from staining the carrots.
Shredded Beet and Carrot Salad Ingredients
The ingredient list to make this jewel-toned salad is short and easy to find.
- Carrots - I used regular orange carrots, but any variety of carrots would work.
- Beet - I used a regular red beet, but you could also use a golden beet or a striped beet if that's what you happen to have.
- Fresh dill - don't substitute dried dill here.
- Apple cider vinegar - you could substitute red or white wine vinegar.
- Prepared horseradish - there isn't really an ideal substitute for this, but using a smaller amount of Dijon mustard (I would suggest 1 teaspoon) would work, but not taste quite the same. Find prepared horseradish in a jar (usually) in the condiment aisle.
- Salt
- Freshly ground black pepper
- Olive oil
Want more beet recipes?
Shredded Beet and Carrot Salad Nutrition Notes
The nutrition information in the recipe below is for ¼ of the recipe.
This recipe is dairy-free, gluten-free, and vegan as written.
Shredded Beet and Carrot Salad
Equipment
- Immersion blender optional
Ingredients
- 3 medium carrots peeled (about 8-10 ounces)
- 1 medium beet peeled (about 8-10 ounces)
- ¼ cup chopped dill plus more to serve, if desired
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons prepared horseradish
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil
Instructions
- Shred the peeled carrots using the large holes of a box grater. Transfer to a medium bowl. Shred the peeled beet using the large holes of a box grater. Add ¼ cup chopped dill to the bowl with the carrots and beets and toss to combine.
- In a small bowl, use an immersion blender (or whisk) to combine 2 Tablespoons apple cider vinegar, 2 Tablespoons prepared horseradish, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Slowly drizzle in ¼ cup olive oil while continuing to blend, until the dressing is emulsified.
- Pour the dressing over the shredded beet mixture and toss to combine. Serve with additional chopped dill, if desired.
Nutrition
***Recipe adapted from Milk Street Cookish
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