Carrot & beet salad
A crisp, lemony salad of grated carrot and cooked beet, finished with parsley.
Before you start
Serves about 4 as a side. Use ready-to-eat cooked beet, not uncooked cubes. Mustard is an allergen in some jurisdictions.
Ingredients
- 250 g carrots, peeled and grated
- 250 g cooked beets, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Small handful chopped parsley
- Black pepper
Method
- Wash produce and prepare carrots and cooked beets on a clean board.
- Whisk oil, lemon juice, mustard and pepper in a serving bowl.
- Fold in vegetables and parsley. Taste and adjust lemon or seasoning.
- Serve immediately or cover and refrigerate. Add the beets just before serving if you want to limit pink staining.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance