Easy Beet and Carrot Salad

Published August 19, 2015

Beet and Carrot Salad

I enjoy the sweetness of both beets and carrots. This simple and tasty dish combines the earthy flavors of both vegetables in a raw salad. It’s a great side dish, and nice to make on a day when it is too hot to cook. I had some on a bed of greens with a couple of hard cooked eggs for lunch.

Beet and Carrot Salad

1 large- or 2 medium- beets

2 large carrots

4 T. olive oil

4 T. cider vinegar

2 T. honey, or to taste

1 t. fresh dill weed or about 1/2 t. dried

dash of hot sauce

salt and pepper to taste

Peel beets and shred or grate them using a hand grater or food processor. Place in a mixing bowl and set aside. Peel and shred the carrots and add to the beets. Combine remaining ingredients and pour over the beet mixture. Stir to coat and chill until ready to serve. Makes about 3 cups.

Posted in Cooking