Go Back Email Link
–+ servings
Print Recipe
No ratings yet

Simple Shredded Beet and Carrot Salad with Lemon-Honey Dressing Recipe

This shredded beet and carrot salad is a longtime favorite in my kitchen. It is light yet satisfying, naturally sweetened with honey and a little added spice, and comes together in minutes with just a handful of ingredients.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: shredded beet and carrot salad, shredded beet salad, simple carrot beet salad
Servings: 3
Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons extra-virgin olive oil
  • 1-1/2 teaspoons honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 pound raw beets, peeled and coarsely shredded
  • 2 medium raw carrots, peeled and coarsely shredded
  • 3 tablespoons coarsely torn fresh parsley

Instructions

  • Assemble and Prep your ingredients.
  • Make the dressing: In a large mixing bowl, whisk together the lemon juice, olive oil, honey, cumin, coriander, cinnamon, cayenne, and salt until well combined.
  • Shred the vegetables: Using a box grater or food processor with a shredding blade, coarsely grate the beets and carrots.
  • Toss and finish: Add the shredded beets and carrots to the bowl with the dressing. Toss until everything is evenly coated. Sprinkle in the parsley and give it one more gentle toss.
  • Let it rest (optional): For the best flavor, let the salad sit for 10–15 minutes before serving to allow the flavors meld

Notes

Serving Size: 2/3 cup
WW Points: 2
Check your WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.)
2 PointsPlus (Old plan)
Tips and Variations
  • Short on time?Use pre-shredded beets and carrots if available.
  • Add crunch: A handful of toasted sunflower seeds or chopped walnuts makes a great addition.
  • Make it a meal: Serve over arugula with a scoop of hummus or grilled chicken for a light lunch.

Nutrition

Serving: 0.67cup | Calories: 64kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 284mg | Potassium: 415mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7173IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg