Beet Carrot Salad

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Last Updated on May 19, 2020 by Chef Mireille

Beet Carrot Salad

This Vegan & Gluten Free Salad is full of sweet, smoky and salty flavors. A great balance of flavors inspired by Yotam Ottolenghi.

Beet Carrot Salad in a bowl

A few years ago I was party of the I Heart Cooking Club, where we would explore the recipes of celebrity chefs around the world.

Yotam Ottolenghi is a UK based Israeli chef who presents modern inspired Middle Eastern cuisine. While part of this group I explored Ottolenghi’s recipes and I was immediately turned on to the delicious cuisine of this celebrity chef. He focuses on using fresh ingredients and his recipes are largely Vegetarian.

You might want to check some of this other recipes out!

Other Ottolenghi Recipes

I made a few revisions to his recipe including using different herbs and spinach instead of cabbage, among other minor changes. This was my first time utilizing beets without cooking them first so I was a little skeptical, but they were totally edible with a nice crunch  – pretty much the same texture as the raw carrots.

Now I often use raw grated beets in salads.

This fresh & healthy salad makes a great side salad to any meal.

Salad LR 3

The dressing really is so full of flavor!

Salad LR 2
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5 from 3 votes

Beet Carrot Salad

Beet Carrot Salad with dried apricots, nuts and seeds makes a healthy side salad to any meal, both vegan and gluten free
Prep Time15 minutes
Course: Salads
Cuisine: Continental
Servings: 6 people
Calories: 230kcal


Salad Ingredients

  • 1 beet peeled and grated
  • 2 carrots peeled and grated
  • 12 dried apricots sliced
  • 4 tablespoons sliced almonds
  • 2 tablespoons pumpkin seeds toasted
  • 2 tablespoons sunflower seeds
  • 1/4 cup mint finely chopped
  • 1/4 cup parsley finely chopped
  • 4 cups spinach leaves firmly packed, sliced

Dressing Ingredients


  • To make the dressing, whisk together the vinegar, honey, sugar, salt, pepper, cinnamon and ginger. While whisking constantly, drizzle in the olive oil and mix well.
  • In a large bowl, combine beets, carrots, apricots, almonds, pumpkin seeds, sunflower seeds, mint and parsley.
  • Toss well until thoroughly combined.
  • Add spinach and the dressing. Toss gently.
  • Serve, garnished with more almonds and seeds, if desired.


Calories: 230kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 142mg | Potassium: 527mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6139IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Here are some ideas that might compliment this salad well.

Salad Accompaniment Recipes



Don’t forget to visit the RECIPE INDEX with over 1000 recipes from around the world including lots of Vegetarian Recipes and Gluten Free Recipes!

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Reader Interactions


  1. A beautiful plate of salad! I have never tried using beet in a salad before. 'With all the wonderful ingredients together with the salad dressing, I can see that this is one delicious plate of salad! A great potluck dish!

  2. Wow, this is a stunning combination of ingredients. The crunch from the beets, almonds and seeds and then the sweetness of the apricots. Very interesting, but then again, Ottolenghi is the king of combining unique flavors and textures. Very pretty!

  3. 5 stars
    I used to use fresh beets in salads until I realized it need to be cooked. I thought I was using it wrong. Good to know raw beets are ok in salads. This is a colorful and flavorful salad.

  4. Lovely hued and flavored salad. I can imagine the melange of flavors just reading the list of ingredients and looking at it.

  5. 5 stars
    Beetroot carrot salad with lot of nuts and seeds looks so flavorful with dressing. Makes a perfect and healthy meal.

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