Beet Carrot Raw Slaw is a beautiful simple salad filled with light tangy flavor, deliciously crunchy texture, and gorgeous presentation. Plus - you can’t “beet” its nutrition! Beets and carrots are both rich in Vitamin C and Vitamin A, trace minerals, fiber, and Folic Acid (Vitamin B-9). Parsley, often served as a garnish, offers more than its curly green leaves. Rich with Vitamin K, parsley helps strengthen bones by improving calcium absorption. Hooray for strong bones!
Tossed with olive oil, lemon juice, and cumin and topped with raisins and slivered almonds, this raw beet and carrot slaw is a fantastic eat-fresh or make-ahead salad. If refrigerated and marinated for a few days, this salad’s color changes and becomes a vibrant PINK/purple hue. Serve this beet and carrot dish as a light side-salad or appetizer, perfect for a picnic or barbecue.
We first discovered Beet Carrot Raw Slaw while visiting family in Peru where it was made with beets, carrots, lemons or limes (depending on which was available), salt, and minced garlic. We were hooked!
Beet Carrot Raw Slaw Salad is exactly as it sounds. This is a RAW beet salad, so the texture is quite crunchy! Golden raisins or regular raisins add a sweet and chewy element with slivered almonds for a delightful balance of taste. For an even sweeter less savory option, you may wish to add 1 tbsp of honey.
Are you a fan of beets but despise the prep work? Yup. We all have those days when eating a delicious beet seems like way too much work. Don’t worry! We’ve got you covered with some tips for “Romancing the Beet” - 5 Tips for Rekindling Your Relationship with the Beet. Enjoy!
Beet Carrot Raw Slaw Salad (Vegan / Gluten-Free) Recipe
INGREDIENTS (serves 4-6)
3 large carrots, raw
3 medium beets, raw
1/4 cup slivered almonds
1/2 cup golden raisins*
1/4 cup fresh parsley, chopped or coarsely torn
1/4 cup lemon juice
1 tsp cumin
1 tbsp olive oil
1/4 tsp salt
1 tbsp honey (optional)
1-2 garlic cloves, minced (optional)**
*This beet carrot raw slaw recipe uses a Golden Berry Blend which contains Golden Raisins, Cherries, and Cranberries. Raisins, Cranberries, or Golden Raisins taste great in this dish, so use whichever one you prefer.
**Garlic takes over the salad’s flavor profile, so if you are a fan of garlic, add it to this recipe; otherwise, leave it out.
Gently wash, peel, and shred carrots and beets. Either shred by hand or place in a food processor with a shredding disc.
In a medium bowl, whisk together olive oil, lemon juice, cumin, honey (optional), and salt.
Add beets, carrots, parsley, almonds, and raisins to bowl and gently toss. Adding carrots at the end of “tossing” will help them retain their vibrant orange color for longer as the red beets will turn everything pink.
Serve in salad bowls or on salad plates. This beet salad recipe will keep for up to a week refrigerated, but the longer the salad marinates, the more soggy the texture becomes. This may work to your advantage if you aren’t a fan of the crunchy raw texture. Also, the beet carrot salad color will change to a bright pink/fuchsia hue because of the beetroot’s crimson coloring!