Banish sad workday lunches with Beet and Carrot Salad
Our Spring of Deception has ended, and snow once again covers the ground—I need some color, fast, so enter Beet and Carrot Salad. Super easy and super healthy (not to mention dirt cheap), I’ve been making this tasty back-pocket salad for years to banish sad workday lunches. It’s the color of a valentine, so perfect for this week. Bonus: it only takes about ten minutes to make.
A “no-recipe” recipe
Think of Beet and Carrot Salad less as a recipe and more of a canvas. There’s a million different directions you can take this—I happen to like Dijon and dill, but you might like cumin and cinnamon. Nut oils can change things up, too. Taste it as you go and adjust as needed. A little honey is a nice touch, too, if you like things a little sweeter.
Lots of lunch options with Beet and Carrot Salad
Keep lunch interesting with this versatile salad. Eat Beet and Carrot Salad plain the first day, with mild salad greens the next, some lentils the following, and maybe even some goat cheese after that.
And it’s fast
A food processor with a grating attachment makes short work of this (the blade chops everything up too much for me, but it still tastes good). If you don’t have one, a mandoline or box grater makes for a good substitute, just be careful!
Banish sad workday lunch with this easy, healthy, and colorful Beet and Carrot Salad. Recipe and video below. Let me know if you make it!
Beet and Carrot Salad
- 1 average beet, trimmed and peeled, and cut into chunks in the demo, my beet weighed 269g/9.48 ounces
- 3 average carrots, trimmed and peeled and cut into chunks the carrots should be about equal in weight to the beet
- 2 tbs olive oil
- 2 tsp Dijon mustard
- 1 sprig flat-leafed parsley, minced
- 1 sprig dill, minced
- kosher salt
- ¼ tsp honey, optional
- In a food processor with the grater blade attached, grate the carrots. Follow with the beets. If you don't have a food processor, you can use a box grater, mandoline, or a sharp knife. Transfer to a bowl.
- Add the remaining ingredients, mix to combine, and taste. Adjust as needed, but remember that flavors will develop in the fridge. The salad is ready to eat, but it will benefit from a few hours covered in the fridge.