This vibrant beet and carrot salad combines shredded carrots and beets with a sweet-tangy dressing.

Serve it solo, toss it with greens, or use it as a sandwich or wrap filler.

Wear gloves when grating beets to prevent staining your hands.

the ingredients to make the Simple No-Cook Grated Beet & Carrot Salad

Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines

Add beets, carrots, chives and parsley to the vinaigrette; toss until evenly coated.

Let the salad stand at room temperature until the flavors meld, about 10 minutes.

Garnish with more chives and parsley, if desired.

a step making the Simple No-Cook Grated Beet & Carrot Salad

Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines

To make ahead

Refrigerate in an airtight container for up to 3 days.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

a recipe photo of the Simple No-Cook Grated Beet & Carrot Salad

Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines