Easy Fresh Beet and Carrot Crunch Salad
This Easy Fresh Beet and Carrot Crunch Salad is a vibrant raw vegetable salad made with grated beets, sweet carrots, and chewy dried cranberries tossed in a bright citrus dressing. Crisp, refreshing, and naturally colorful, it’s a quick no-cook side dish perfect for spring and summer meals.
Equipment
- box grater or food processor for shredding vegetables
- large mixing bowl
- small mixing bowl for the dressing
- whisk
- mixing spoon
Ingredients
- 3 small fresh beets, peeled and grated
- 4 medium carrots, peeled and grated
- 0.5 cup dried cranberries
- 1 tsp salt
- 0.25 cup olive oil
- 1 orange, juiced
- 1 lemon, juiced
- 1 tsp honey
Instructions
- Peel the beets and carrots. Using a box grater or food processor with a shredding attachment, grate them finely and place the grated vegetables in a large mixing bowl.
- Add the dried cranberries to the bowl with the grated vegetables and stir to distribute them evenly.
- In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, and salt until the dressing is well combined and slightly thickened.
- Pour the citrus dressing over the grated vegetables and toss thoroughly until everything is evenly coated.
- For best flavor, refrigerate the salad for about 30 minutes before serving, then stir again and serve.
Notes
For best flavor, chill the salad for about 30 minutes before serving so the citrus dressing can soften the vegetables slightly. You can substitute maple syrup or agave for honey to make it vegan. Add toasted walnuts, almonds, or sunflower seeds just before serving for extra crunch.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 390mgPotassium: 450mgFiber: 4gSugar: 12gVitamin A: 9000IUVitamin C: 15mgCalcium: 40mgIron: 1mg
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