Beet and Carrot Salad

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This salad was a nice side and a totally new kind of salad for us.  We both really enjoyed it.  It’s got a bit of crunch and a bit of tanginess and it’s nice and light.  Plus it’s easy to make!  It definitely tasted better after it sat for a bit which is often the case with these kinds of dishes.

beet and carrot salad

Beet and Carrot Salad

Michele Bergh
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Servings 4 servings


  • 2 tablespoons mustard Dijon or Stone Ground work great
  • 4 tablespoons red wine vinegar
  • 1 teaspoon celery seed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Fresh ground pepper to taste
  • A splash of the beet juice from the container of pickled beets
  • 16 ounces shredded pickled beets or cut in small chunks
  • 1/2 pound shredded carrots about 3
  • 2 tablespoons fresh parsley you could use dried but fresh and dried have very different flavors and fresh is definitely better here


  • Mix together everything except the beets, carrots, and parsley. Put beets, carrots, and parsley together in a separate bowl. Toss together. Pour dressing over the salad and toss to combine. Adjust to taste, if needed.
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