This Mediterranean shredded beet and carrot salad comes together in no time and tastes delicious both freshly made and the next day. It’s similar to coleslaw, but without the mayo and with beets instead of cabbage for a colorful twist. Enjoy it as a side with homemade burgers or Greek biftekia, alongside oven baked sea bream, or at barbecues and potlucks with friends and family.
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Why you should try my recipe
- Ready in just 10-15 minutes.
- Refreshing, crunchy and vibrant.
- Goes great with meat or fish.
- Perfect for gatherings, barbecues and potlucks.
Ingredients & How-to
The ingredients we are going to need to make this Mediterranean refreshing salad are beets, carrots, green onions, lemon juice, fresh dill, olive oil and salt.
- Beets: I’m using whole beets without the leaves, 3-4 medium sized are enough.
- Green onions: I like to use green onions but you could also use half a red onion.
- Fresh dill: I find that fresh dill suits best this salad and gives a refreshing aroma. If you don’t like fresh dill though, you could use some fresh parsley or cilantro instead.
For full quantities check the recipe down below.
01. First, I peel and shred the beets. I recommend wearing gloves if you’d like to avoid stained hands. I then place the shredded beets in a colander and give them a good rinse to remove the excess beet juice. This helps keep the beets crisp and prevents the rest of the ingredients from turning a bright beet-red color.
02. Next, I peel and shred the two carrots and add them to a salad bow.
03. Moving on, I clean and chop the green onions. Same with the fresh dill.
04. I add all the ingredients to the salad bowl and now it’s time for the dressing. I drizzle with olive oil and add the juice from one or two lemons. Finally I season with some salt and mix all the ingredients well.
Serving suggestions
We love having this shredded beet and carrot salad as a side dish with grilled meat or fish, roasts and casserole dishes. It is also great in sandwiches and wraps similar to using a coleslaw salad.
Storage
If you have any leftovers of the beet and carrot salad, store it in an airtight container in the fridge and enjoy within 3–4 days. I find that it actually tastes even better on the next day as the flavors have more time to blend together!
FAQ
Yes you could use two tablespoons of apple cider or red wine vinegar.
Pair it With Recipes
If you tried my Easy Shredded Beet And Carrot Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Easy Shredded Beet And Carrot Salad
A quick and easy salad made with shredded beets and carrots. Light and refreshing, great as a side dish with meat or fish, for barbecues and burgers. Enjoy!
5.0 from 1 votes
6 servings
10 minutes
Ingredients
- 3-4 beets
- 2 medium carrots
- 4-5 green onions
- 1-2 lemons
- 4-5 sprigs fresh dill
- 5-6 tablespoons olive oil
- salt
Instructions
- Peel and shred the beets using the thick side of a grater or an electric shredder. Rinse the shredded beets to remove the excess beet juice.
- Peel and shred the carrots and add them to a salad bowl.
- Clean and roughly chop the green onions and fresh dill.
- Add the beets, onions and dill to the bowl with the carrots.
- Add the olive oil, juice from 1 or 2 lemons and season with salt.
- Mix all ingredients together. Let it sit for 15 minutes and serve.
Notes
- Rinsing the shredded beets helps to remove any excess beet juice from bleeding into and dying the entire salad.
- You could substitute fresh dill for fresh parsley or cilantro.
Storage
If you have any leftovers of the shredded beet and carrot salad, you could store it in the fridge and consume it within 5-6 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia - Mamazilla
Thank you for coming to the comment section. Here, you can leave me your feedback with a star rating; readers, like yourself can find comments helpful when they consider making one of my recipes. I hope you love this one as much as we do