Best 5 Carrot And Beet Salad With Ginger Vinaigrette Recipes

Carrot and beet salad is a delightful combination of earthy sweetness and vibrant color. With the addition of ginger vinaigrette, this salad transforms into a symphony of flavors that will tantalize your taste buds. Whether you're looking for a refreshing side dish or a light and healthy main course, this carrot and beet salad is sure to impress.

Let's cook with our recipes!

SHREDDED BEET AND CARROT SALAD

Shredded Beet and Carrot Salad image

Provided by Nancy Fuller

Categories appetizer

Time 20m

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

Juice of 1 lemon
Juice of 1 orange
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled, cored and quartered
1 large jarred pickled red beet, sliced into matchsticks

Steps:

Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Carrot and Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

BEET AND CARROT SALAD

Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

CARROT SALAD WITH GINGER

Carrot Salad with Ginger image

Quick and easy gingered carrot salad. I think it tastes best after 24 hours.

Provided by Anne

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 40m

Yield 10

Number Of Ingredients 4

Ingredients

4 cups shredded carrots
1 cup raisins
¼ cup orange juice
¼ cup shredded candied ginger

Steps:

Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.

Nutrition Facts : Calories 71.8 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.9 g, Sodium 33.4 mg, Sugar 12 g

GINGER BEETS AND CARROTS

Ginger Beets and Carrots image

I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups thinly sliced fresh carrots
1-1/2 cups thinly sliced fresh beets
4 teaspoons olive oil
1-1/2 teaspoons honey
1-1/2 teaspoons ground ginger
3/4 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder

Steps:

Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, organic carrots and beets.
If you don't have a spiralizer, you can use a vegetable peeler to create carrot and beet ribbons.
Be sure to massage the kale with the salt until it is wilted and tender.
Toast the walnuts in a dry skillet over medium heat until they are fragrant and golden brown.
Make the ginger vinaigrette ahead of time so that the flavors can meld.
Serve the salad immediately or store it in the refrigerator for up to 2 days.

Conclusion:

This carrot and beet salad with ginger vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The combination of sweet carrots, earthy beets, and tangy vinaigrette is sure to please everyone at your table. So next time you're looking for a healthy and flavorful salad, give this recipe a try!