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Beetroot and Carrot Salad Recipe

Nutritional Values

Recipe Type:


Calories 200


Total Time 30


Ingredients For Salad:

2 medium-sized beetroots, peeled and grated
2 large carrots, peeled and grated
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons pumpkin seeds or sunflower seeds (optional)

Ingredients For Dressing:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
Salt and black pepper to taste

Banane Ki Vidhi

Prepare Vegetables:

Peel and grate the beetroots and carrots using a box grater or a food processor.

Assemble Salad:

In a large bowl, combine the grated beetroots, grated carrots, and chopped cilantro. Toss the ingredients together.

Add Optional Ingredients:

If using, add crumbled feta cheese and pumpkin seeds or sunflower seeds to the salad. Mix well.

Make Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and black pepper to create the dressing.

Dress the Salad:

Drizzle the dressing over the beetroot and carrot salad. Toss gently to coat all the ingredients evenly with the dressing.

Optional: Chill the Salad:

Refrigerate the salad for at least 30 minutes before serving to enhance the flavors and allow the salad to chill.


Serve the vibrant and nutritious beetroot and carrot salad as a refreshing side dish or a light meal.

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