This 15-Minute Shredded Beet Carrot Salad is a great way to add some serious crunch and nutrition to your plate. With simple ingredients like carrots, raw beets, and a tangy-sweet vinaigrette, this delicious salad is perfect for potlucks, meal prep, or a nourishing side dish alongside your favorite vegan dishes.
This raw beet salad is as much about the texture as it is about the flavors. Similar to my Easy Rainbow Kala Quinoa Salad, it also comes with a homemade dressing that melds all the flavors together into one crunchy, refreshing side that pairs with just about anything, or enjoy it as a light lunch.
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Ingredients To Make This Carrot Beet Salad Recipe:
Here's what you need to make this shredded carrot beet salad.
- Raw Beets: Use red beets for that deep jewel tone, or golden beets for something milder and sunnier. Raw beets bring a crisp texture and earthy flavor that softens slightly once dressed. Get extra to make my Cold Pressed Carrot Beet Juice.
- Carrots: They balance the beets' boldness with natural sweetness and add another layer of crunch. This is, after all, a carrot salad recipe too!
- Avocado Oil: I'm using avocado oil for its neutral, buttery taste, but olive oil would work beautifully here, too.
- White Wine Vinegar: Adds tanginess that balances the sweetness.
- Date Syrup: Adds subtle caramel-like sweetness, but feel free to use any other liquid sweetener of choice, like in my Creamy Blended Overnight Oats.
- Salt & Black Pepper: It cuts through the sweetness and brings balance-don't skip it!
- Crushed Walnuts: These add richness, crunch, and healthy fats. For something different, lightly toast them in a small skillet to deepen the flavor.
- Parsley: Fresh parsley brightens the salad and adds freshness as a garnish.
See the recipe card for quantities.
How To Make It:
It's one of the easiest salads you'll ever make, but truly so satisfying!
- 1. Shred the Veggies: Use a food processor with a shredding blade to quickly shred the beets and carrots. A box grater works too. Place everything in a large mixing bowl.
- 2. Make the Dressing: In a small bowl, whisk together the rest of the ingredients until smooth.
- 3. Bring It All Together: Pour the dressing over the veggies in your large bowl and toss to coat.
- 4. Add Crunch & Serve: Fold in the crushed walnuts and sprinkle over fresh parsley. Enjoy!
Top Tips:
As always, I have a few tips for you to make this easy beet carrot salad delicious from the start.
- Peel the Beets First: Use a paper towel to rub off the skin easily after rinsing under cold water.
- Chill for Extra Flavor: Letting it sit for 30 minutes in the fridge enhances the earthy flavor.
- Use Liquid Sweetener of Choice: Use whatever you have on hand, either date syrup, agave, or maple syrup from making my Pumpkin Spice Infused Maple Syrup. What matters is that you use a tad of sweetness to balance out any salty and tangy flavors. You want that sweet-punchy balance that works so well in this crunchy salad recipe.
Variations And Substitutions:
Don't have something on hand? Here are a few of my recommended swaps that can work.
- Healthy Fats: Swap avocado oil with olive or macadamia oil to keep the flavors neutral.
- Vinegar: Try apple cider vinegar, white balsamic vinegar, or red wine vinegar, depending on what you have.
- Nuts: Swap walnuts with pecans, almonds, or sunflower seeds for a nut-free salad.
- Add a Fruity Crunch: Add diced apples or oranges for a touch of fruitiness, especially if you have apples leftover from making my Apple Cider Chai Bread.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. It's even better the next day as the flavors meld. Just give it a quick toss before serving!
Equipment Needed:
- Food Processor (or box grater): To shred the veggies.
- Large Mixing Bowl: To toss the salad with the dressing or do it directly into a large serving bowl.
- Small Bowl: To combine the dressing ingredients.
- Salad Tongs or Large Serving Spoon: For serving.
Recipe FAQs:
Yes! This saves time and makes prep even faster.
Absolutely-this salad tastes great after sitting for a few hours or overnight. It's great for meal prep. It holds up well and pairs with many dishes.
You can, but this recipe is best with raw beets for that crisp, crunchy salad texture.
Try it alongside tofu, my Raw Pea Pesto Hummus, or Chickpea Quesadillas, to give you a few options.
More Amazing Vegan Salad Recipes To Try Next:
Looking for more delicious salad recipes like this carrot beet salad? Make sure to check out some of the other recipes on my website!
If you try this 15-Minute Shredded Beet Carrot Salad Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
15 Minute Shredded Beet Carrot Salad
Equipment
- 1 grater
Ingredients
- 3-5 large beets depending on size
- 2 lbs carrots
- ½ cup crushed walnuts
- 3 tablespoons avocado oil
- ¼ cup white wine vinegar
- 2 tablespoons date syrup or liquid sweetener of choice
- ½ teaspoon sea salt
- black pepper to taste
- fresh parsley to garnish
Instructions
Shred the Vegetables
- Using a food processor with a shredding attachment or a box grater, shred the beets and carrots into a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the avocado oil, white wine vinegar, sea salt, black pepper, and date syrup until well combined.
Toss the Salad
- Pour the dressing over the shredded vegetables and toss until evenly coated.
Add Toppings
- Fold in the crushed walnuts and garnish with chopped parsley.
Serve
- Serve immediately or chill in the fridge for 30 minutes to let the flavors meld. Great for potlucks, meal prep, or as a fresh side dish!
More Recipes With Beets:
Looking for more ways to enjoy beets? Make sure to check out some of the other recipes on my website!
Jacqui says
This is the perfect salad to add to your weekly rotation! It’s so healthy and turns out so delicious. I love this one for my lunch.
nancy says
such a bright and beautiful salad
Erin says
I loved making and eating this beet carrot salad! The colors are so vibrant and the textures are amazing. New favorite salad ... thanks for the great recipe.
Jamie says
Make an easy to follow recipe that doesn’t promote having to look at your sponsored ads all over the place. I’m sure it’s delicious but I can’t even find the ingredients list because you have so much fuller and BS on your site.
Katie says
Hi Jamie, There is a "jump to recipe" button that allows you to quickly jump to the recipe and ingredient list. About the ads - website ads are the main source of income for food bloggers like myself. If you want us to keep working to create free recipes for you to make, you have to be willing to understand that that is how we get paid and are able to do this as careers.