The beetroot and carrot salad recipe is quite an appetising, refreshing, and vibrant dish combining the natural sweetness of beetroot and carrot with a zesty dressing. It contains nutrients, so it's perfect as a healthy snack, companion or light meal. To prepare this salad, peel and grate one medium-sized beetroot and two medium-sized carrots as finely as possible so the texture will remain uniform, then mix them in a large bowl. The contrasting colour of beetroot and carrot and its delightful crunch is a beautiful combination. Mix all the above ingredients to make dressing: 2 tablespoons olive oil, one tablespoon freshly squeezed lemon juice, one teaspoon honey to add sweetness, salt, and black pepper. Add a pinch of roasted cumin powder or finely chopped parsley for that flavour. Toss everything into the grated vegetables with the help of this dressing. Add some texture and flavour by adding a handful of toasted seeds and perhaps some raisins or cranberries for their hint of natural sweetness. Place the salad on a plate immediately or refrigerate it for 10-15 minutes for the flavours to mix beautifully. This beetroot and carrot salad recipe is quick, easy to prepare, and bursting with freshness. It is an excellent way to enjoy a wholesome and tasty dish that's both nutritious and satisfying.

• 3 beetroot
• 4 carrots
• 50 gms dried cranberries
• 50 ml olive oil
• 1 orange
• 1 lemon
• 1 tsp honey
• 1 tsp salt

• This recipe of beetroot and carrot salad is like a vibrant burst of health on your plate—packed with earthy, sweet beets, crunchy carrots, and a zesty citrus dressing that brings it all together.
• Start by grabbing three small beetroots and peeling them. Heads up—beets are the ultimate stainers, so if you don't want to rock purple fingers for a few days, get yourself some gloves. Grate the beets using a box grater or a food processor; they should have a soft crunch to complement the other ingredients. Next, peel and grate four medium-sized carrots. The mix of ruby red beets and vibrant orange carrots is already giving major aesthetic goals.
• Once you've got your grated beets and carrots, toss them into a large mixing bowl.
• Add 50 grams of dried cranberries for a pop of tart sweetness and some chewy texture. The cranberries bring in a fun flavor contrast while boosting the salad's antioxidant and fiber game—win-win.
• Now, for the dressing. In a small bowl, mix 50 milliliters of olive oil with the juice of one orange and one lemon. This combo is pure magic—bright, tangy, and just the right amount of sweet.
• Add a teaspoon of honey to balance the citrus sharpness, and season it with a teaspoon of salt.
• Whisk everything together until the dressing is smooth and silky.
• Pour this liquid gold over the beet and carrot mix.
• Give it a gentle toss so every strand and piece gets coated in that citrusy goodness. The olive oil makes everything rich, while the honey plays off the natural sweetness of the veggies.
• You can serve this salad right away for a fresh and crunchy vibe, or pop it in the fridge for 15-20 minutes to let the flavors deepen and meld beautifully. It's fantastic either way.
• This beetroot and carrot salad is ridiculously versatile, try the beetroot and carrot salad recipe today.