Carrot & Beet Salad with Fresh Herbs Recipe

Eating the rainbow is easy with this gorgeous, phytonutrient-rich salad that feeds the eye, as well as the palate.
Course Salad, Side Dish, Vegetables
Keyword beets, carrots, dill, lemon juice, oranges, parsley, walnut oil
Servings 6


  • 1 lb organic carrots
  • 1 lb organic beetroot
  • 1 orange - zested and peeled. Segments cut free and set aside.
  • 1 tsp. grated lemon peel
  • 3 Tbs. Meyer lemon juice or regular lemon juice
  • 1/4 cup walnut oil or good quality olive
  • kosher salt & fresh ground pepper to taste
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup dill fronds plus extra for garnish


  1. Using a mandoline or vegetable peeler, thinly slice the carrots, and then the beets. For the beets you will need to cut them in 1/8s to make them easy to use for peeler. You can use a julienne peeler to make a variation on the salad.
  2. Whisk together orange zest, lemon zest, lemon juice, oil, salt and pepper to taste.
  3. In a large bowl toss the beets with 1/3 of the juice and oil mixture. In a separate bowl toss the carrots with 1/3 of the juice and oil mixture, the orange sections and the herbs.
  4. To assemble, place beets on the bottom of plate and top with the carrot-orange mixture. Drizzle extra juice and oil mixture over the top and garnish with dill fronds.