Best 6 Beet And Carrot Slaw Recipes

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In the world of salads, beet and carrot slaw stands out with its vibrant colors, crisp textures, and refreshing taste. This classic dish combines the earthy sweetness of beets with the natural crunch and subtle sweetness of carrots, resulting in a salad that is both flavorful and visually appealing. Whether you're looking for a healthy side dish or a light and refreshing vegetarian meal, beet and carrot slaw offers a delicious option for any occasion.

Let's cook with our recipes!

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING



Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing image

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

Provided by Katherine Sacks

Categories     Salad     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Kale     Beet     Carrot     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 4 cups

Number Of Ingredients 11

6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

Steps:

  • Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
  • Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
  • Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
  • Do Ahead
  • Slaw can be made and chilled for up to 8 hours.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS



Beet, Cabbage, and Carrot Slaw with Caraway Seeds image

This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise, and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

Steps:

  • Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
  • In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g

BEET AND CARROT SLAW



Beet and Carrot Slaw image

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated

Steps:

  • In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

Nutrition Facts : Calories 136 g, Fat 7 g, Fiber 4 g, Protein 2 g

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS



Carrot and Beet Slaw with Pistachios and Raisins image

Provided by Joshua McFadden

Categories     Salad     Side     Raisin     Pistachio     Root Vegetable     Beet     Carrot     Fall     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
  • Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
  • Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

CANDY-STRIPE BEET AND CARROT SLAW



Candy-Stripe Beet and Carrot Slaw image

Provided by Bon Appétit Test Kitchen

Categories     Side     Fourth of July     Vegetarian     Graduation     Backyard BBQ     Beet     Carrot     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1/4 cup plain Greek-style yogurt
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
5 2"-diameter candy-stripe (Chioggia) beets, peeled, julienned
1 medium carrot, peeled, julienned
Kosher salt and freshly ground black pepper

Steps:

  • Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

  • In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

Nutrition Facts : Calories 148 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 18 grams, Fiber 5 grams, Protein 3 grams

Tips:

  • For the best flavor, use fresh, crisp beets and carrots.
  • If you don't have a mandoline, you can use a food processor fitted with a shredding blade to shred the vegetables.
  • To make the dressing, whisk together all of the ingredients in a small bowl until smooth.
  • Taste the dressing and adjust the seasonings to your liking.
  • Pour the dressing over the shredded vegetables and toss to coat.
  • Serve the slaw immediately or chill it for at least 30 minutes before serving.

Conclusion:

This beet and carrot slaw is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavor, this slaw is sure to be a hit at your next party or potluck.

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