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Serving:
Enjoy this salad fresh and chilled. It’s perfect alongside grilled chicken, fish, or as a vibrant topping for wraps and sandwiches.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days. Stir gently before serving again to freshen it up.
Variations:
Apple Addition:
Grate a sweet apple along with the beets and carrots for a fruity twist.
Spicy Kick:
Add a pinch of chili flakes or a splash of hot sauce for some heat.
Nutty Flavor:
Toss in some roasted walnuts or pecans for extra crunch and healthy fats.
Creamy Version:
Mix a spoonful of plain Greek yogurt into the dressing for a creamy, tangy flavor.
FAQ:
Q: Can I use pre-cooked beets instead of raw?
A: Yes! Just grate or chop them finely. Keep in mind that cooked beets will give a softer texture compared to the fresh crunch of raw ones.
Q: Is this recipe vegan?
A: Absolutely! It’s completely plant-based. If you add honey and want to keep it vegan, swap it for maple syrup or agave nectar.
Q: Can I meal-prep this salad?
A: Definitely. Just keep the dressing separate and toss everything together before serving to keep it crisp.
Q: Can I use a food processor instead of grating by hand?
A: Of course! A food processor makes prep super fast and easy.
💜 Grandma’s Beet and Carrot Salad is proof that simple ingredients can create something truly extraordinary. Packed with nutrients, flavor, and color, this dish is sure to become a weekly favorite in your kitchen!
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