Raw Carrot, Beet and Walnut Salad

Veggies can be fun!

Springtime, Summer and Fall are great seasons to find more and more fresh, local produce that might not have been around during the winter season.

Most communities have carrots and beets available year round.

We have many food allergies in our family, so our mealtimes are often a buffet of choices to fit the special needs. This is one of our simple, quick to fix recipes that make a great side dish, take to school or work lunch, or a light dinner at home. The ingredients are basic and you can switch them out to vary the flavors, colors, and textures.

marinated vegetable salad


Carrots and beets are full of nutrients and fiber. Both can be eaten raw which will have a more cleansing effect on our body. If your digestive tract is stressed or overworked, lightly steam the carrots and beets first for a few minutes. After they’re done cooking, plunge them into an ice-water bath to stop the cooking to prevent them from overheating and destroying precious nutrients. Beets are very good for supporting liver health whether they are juiced, lightly steamed or shredded raw as in this recipe. I would choose organic for either of these vegetables since they are grown directly in the soil. Any chemical fertilizers or sprays will soak into the soil and most likely be absorbed by these root vegetables.

You can substitute many veggies for the carrots and beets as well as the seasoning. Use lightly steamed peas, water chestnuts and bamboo shoots with an Asian dressing: Rice vinegar, Sesame oil, garlic and a teaspoon of fresh ginger.

Pack them up in a fun glass jar, bento box or other stainless steel food container. Bon Apetite!

Raw Carrot, Beet and Parsley Salad

Raw Carrot, Beet and Parsley Salad


  • 4 Carrots, julienned
  • 1 Medium Beet, julienned
  • 1/4 C Fresh Parsley
  • 2 T Walnuts, chopped
  • Dressing:
  • Zest and juice from 1 orange
  • 2 T Fresh squeezed lemon juice
  • 1 Garlic clove, minced
  • Pinch of salt
  • Fresh ground pepper to taste


  1. Place carrots, beets, parsley and 2 T walnuts in large bowl and toss together.
  2. Combine dressing ingredients in a separate bowl: juices, olive oil, garlic and walnuts. Process in a blender or food processor until smooth.
  3. Add salt and pepper to taste.
  4. Toss dressing with vegetables.
  5. Store in airtight container in the refrigerator.
  6. Makes 3-4 servings.
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