Carrot & Beet Salad | Peri's Place For Recipes

Carrot & Beet Salad
Prep Time
15 Minutes


  • 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.

Good to Know

This recipe is modified from "The Plan" Cookbook