Raw Carrot and Beet Salad

As a Fort Collins nutritionist, I love coming up with new ways to combine simple real food ingredients like fresh vegetables. Beets are popular in CSA or Community Supported Agriculture shares this time of year and are loaded with real food nutrients.

Raw Carrot and Beet Salad

Yield: 6 servings


Preparation time: 10 minutes


4 carrots, medium

3 to 4 beets, medium

2 cloves garlic

1 teaspoon Dijon mustard

1 tablespoon extra virgin olive oil

2 tablespoons balsamic vinegar width=

Sea salt, to taste

Fresh ground pepper, to taste


1. Trim, peel, and grate both the carrots and beets and put in a large bowl.

2. Add all of the rest of the ingredients to the bowl and stir well to combine. If you’d like to add apples, grate 3 tart apples into the salad for a crisp and refreshing salad.

3. Chill for 30 minutes. Toss before serving and top with toasted nuts or sesame seeds.

Note: If you have a food processor with a grater attachment, that would be easier to prevent the beet juice from staining your hands. But, if you hand grate the beets and your hands turn purple, don’t worry. The beet juice stains on your hands should wash off within about 4 hours.

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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