Beet Carrot Salad
by Sommer Collier — last updated on Apr 21, 2025 
This fresh Carrot Beet Slaw is a colorful and nutrient-packed salad side dish you can feel good about serving!
This Beet Slaw Is The Ultimate Side Salad
This carrot beet slaw is gluten-free, vegetarian and most importantly, totally crave-worthy!
Even though I’m a huge fan of roasted beets, lately, I’ve fallen in love with raw beets. Not only do you reserve all the nutrients by not cooking the beets, the firm carrot-like texture holds up well in salads and slaws, and they’re delicious.
Sommer’s Recipe Notes
This sweet, crunchy and earthy beet slaw is totally addictive and you’ll be making it all year long. It’s packed with texture from the shredded raw beets and carrots, fresh mint leaves, golden raisins and toasted almonds.
Why You’ll Love This Carrot Beet Slaw
- Naturally Gorgeous – This slaw is loaded with colors from bright purple beets and orange carrots to yellow golden raisins. It’s a rainbow in a bowl!
- Easy to Prep Ahead – You can make this salad ahead of time, and it tastes even better after sitting for a bit.
- Nourishing – Packed with healthy fats, antioxidants and fiber, this beet slaw is truly wholesome and tastes amazing.
- Versatile – You can serve this salad as a side dish, pile it onto a grain bowl or load it into a wrap.
This vibrant beet carrot slaw is a great way to introduce beets to beet-newbies. The bold flavor combination accentuates the earthy essence of the beets, truly making them shine!
Ingredients and Tips
- Beets – Use shredded raw beets. If the skin is smooth and clean leave it on, but if it’s dry you can peel it off before shredding.
- Carrots – Pick large carrots that you can easily shred.
- Mint – Chopped fresh mint leaves give this salad a bright pop.
- Golden raisins – For a hint of sweetness, use plump golden raisins or sultanas.
- Almonds – Use toasted, slivered almonds.
- Dressing – To make the zesty dressing, you’ll need olive oil, apple cider vinegar, honey, fresh ginger, garlic and cumin
Recipe Variations and Dietary Swaps
- Cheese – Add in some crumbled feta or creamy goat cheese for a touch of saltiness.
- Protein – Top this salad off with quinoa or grilled chicken, shrimp or sliced skirt steak for a boost of protein.
- Greens – Mix in your favorite greens like chopped kale or arugula for extra nutrients.
- Dried fruit – Use regular raisins, chopped dates or dried apricots instead of golden raisins.
- Vegan – Swap the honey for agave or maple syrup to make this recipe vegan.
- Nut-free – Use sunflower seeds or pumpkin seeds instead of almonds.
How To Make Carrot Beet Slaw
This tasty carrot beet slaw is made with just five basic ingredients and a simple dressing. Yet its sweet and tangy bold flavors are a total show stopper!
Find the full Carrot Beet Slaw recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store the slaw in an airtight container and refrigerate for up to 3 days. The salad tastes even better as it sits!
Serving Suggestions
This beet carrot slaw makes the perfect side dish and it’s also a great meal on its own.
It’s delicious with savory protein like this Grilled Blackened Chicken or Oven Roasted Salmon. You can also use it as a crunchy topping for your favorite sandwich or add it onto these Baja Fish Tacos.
This beet slaw also pairs really well with other side dishes like this Rainbow Roasted Vegetable Salad and these Hasselback Potatoes.
Frequently Asked Questions
Yep! These can actually be a huge time saver and a great option if you’re in a hurry. Just make sure that the pre-shredded beets and carrots are fresh and crunchy.
Yep! This is also a great time saver. Store them in an airtight container and refrigerate. Bring them to room temperature before adding into your salad.
Beets are loaded with nutrients, antioxidants and fiber, making them great for heart health and digestion.
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Beet and Carrot Salad Recipe
Video
Ingredients
- 3 beets
- 3 large carrots
- 30 fresh chopped mint leaves, about 1/2 cup
- 1/2 cup sultanas (golden raisins)
- 1/2 cup slivered almonds, toasted
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (agave for vegan)
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper
Instructions
- Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
- Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
- In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.
I have prepared this salad several times already and everybody loved it! The color is great and it tastes so nice and crunchy!
Don’t bother using cooked beets. Though they are good and a little sweeter than raw beets, but they miss the crunch that makes this salad so tasty!
I once replaced the beets by red cabbage when I couldn’t get any beets at my local farmer’s market. The result was delicious too.
An apple is a lovely addition. 🍎
Love love love this salad. Has a bit of everything and so much goodness. This is my summer salad of 2023
Hello, I have an question.. how far in advance can this be made? Looks yummy
Hi Tina,
You can make this a day in advance. Any more than that and it will start to soften. Hope this helps!
love all things cole slaw. this would be a fun version to try.
This made a very refreshing and quick salad to accompany some chicken tacos and optimize items from my farm share. Shredding the beets and carrots in the food processor was a snap. Instead of mint, I used lemon verbena from the farm. I didn’t have the raisins, so I added in about 1/4 cup of craisins that I had. Then I spied some dried apricots, so I diced up about another 1/4 cup of those. Yummy!
I made this with spiralized beets, and I accidentally picked up spiralized sweet potatoes thinking they were carrots but how delicious!!!!. I marinated a pound of raw shrimp in garlic, ginger, cumin and honey for about an hour then sauteed them and threw them in. I also used low sugar Craisins instead of golden raisins because I happen to have a giant bag of them on hand. The dressing was wonderful! Perfect slightly sweet summer salad that looks beautiful too! Would be great for a BBQ or party.
I forgot to rate the recipe when I commented!
I will be making this often, it was so good & totally crave-able. Thank you for sharing!
What a gorgeous dish! The beet-carrot slaw isn’t bad either, ha ha…
I fall into the “they taste like dirt *and* I love them” camp on beets. I definitely have to try this. Thanks for the recipe!
Essa salada deve ser deliciosa sempre faço beterraba com cenoura fica muito bom mas, com esse ingredientes nunca fiz, vou fazer agora deve ser muito gostoso com eles também.