Beet Carrot Salad with Tangy Lime Vinaigrette

Beet Carrot Salad with Tangy Lime Vinaigrette

Many people don’t realize that beets are delicious uncooked. The crunchy texture and earthy flavor is unique and refreshing. One of our favorite sides, this recipe combines raw beets and raw carrots for a wonderfully crunchy salad, and the zesty vinaigrette brings everything together with elegance. For added texture, top with toasted pepitas. Your taste buds will thank you.


serves 2


Lime Vinaigrette:

6 tablespoons olive oil

2 tablespoon fresh lime juice

Salt and pepper, to taste


3 large organic carrots, peeled and trimmed

1 medium organic beet, peeled and trimmed

2 organic green onions, whites and greens sliced thinly

1/3 cup organic cilantro, leaves torn from stems

1/3 cup feta cheese, crumbled

1/4 cup pepitas, toasted (optional)


Photo by Ilana Freddye »


Dressing: Whisk lime juice and olive oil together in a small bowl. Season to taste with salt and pepper.

Salad: Grate carrots and beet, using a box grater or food processor grating disk.

Combine carrots, beets and green onions in a bowl and toss with vinaigrette and additional salt and pepper to taste. Top with cilantro, feta cheese and pepitas if using. Serve immediately.


vegetable plate

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