Beet and Carrot Salad

Source: Modified from a recipe on Cornell University Farmers' Market Nutrition Program website

Serving size: 1 cup

Servings per recipe: 6 servings

This beet and carrot salad is fun, colorful and delicious!

View Nutrition Facts


1 pound beets, peeled and grated (about 3 cups)
1 pound carrots, peeled and grated (about 3 cups)
2 cloves of garlic, minced
1 Tablespoon olive oil
1 Tablespoon cider or balsamic vinegar
Salt and pepper, or hot sauce, to taste
1/4 cup chopped parsley


Cutting board and sharp knife, grater, large bowl, mixing spoon, measuring cups and spoons


1. Peel and grate the carrots and beets.

2. Combine all ingredients in a large salad bowl.

3. Toss until well mixed.

4. Let sit for 30 minutes before serving. The beets and carrots will release juices as they sit.

5. Top salad with chopped parsley.

More About Beets

How to Select

Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.

How to Store

Cut tops off 1 inch above root. Wrap leaves and stems in damp paper towel. Refrigerate tops and beet roots in separate plastic bags with some air holes. Use tops within a few days. Beet roots can last 1-2 months.

How to Prepare

Rinse tops. Scrub beets softly in cold water. Use tops as greens by chopping in salads and stir-fries. Eat beets raw by grating into salads. Cook beets by steaming, microwaving, broiling or boiling until tender.