By Bring Simple No-Cook Grated Beet & Carrot Salad to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Simple No-Cook Grated Beet & Carrot Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Simple No-Cook Grated Beet & Carrot Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 teaspoon unseasoned rice vinegar
1/2 teaspoon ground coriander
1/4 teaspoon salt
For the Salad:
2 cups shredded red beets
2 cups shredded carrots
2 tablespoons finely chopped fresh chives, plus more for garnish
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
PREPARATION STEPS
Make the Dressing:
In a small bowl, whisk together the extra-virgin olive oil, orange juice, Dijon mustard, maple syrup, rice vinegar, ground coriander, and salt until well combined.
Prepare the Salad:
In a large bowl, combine the shredded red beets, shredded carrots, chopped chives, and chopped parsley.
Combine:
Drizzle the dressing over the beet and carrot mixture. Toss gently to coat all the ingredients evenly.
Serve:
Garnish with additional chives and parsley if desired. Enjoy this vibrant and nutritious salad as a light meal or side dish!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
