Photo of Carrot & Beet Salad


  • 1 large uncooked peeled beet, greens and tail removed
  • 3 large uncooked peeled carrots

For the Dressing

  • ¼ cup freshly squeezed lime juice (2 to 3 limes)
  • ¼ cup extra virgin olive oil
  • 2 tbsp water
  • 1 ¼ tbsp agave nectar
  • ½ clove garlic, crushed
  • 1 ½ tsp dried dill


  1. Peel and shred the beet and carrots. I use a food processor, but a cheese grater would work too. Place into a large bowl.
  2. Combine all the ingredients for the dressing together and pour over beet/carrot mixture. Stir well.
  3. This can be eaten immediately, but will be much better if it can sit for at least an hour in the refrigerator, or overnight.

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Added on: June 6, 2017
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