Super Easy Raw Vegan Beet Carrot Salad Recipe

You know, I can’t get enough of raw vegan beet carrot salad. It’s become a staple in my kitchen, and for good reason. First off, just look at the colorful salad. The deep purple hues of the beets paired with the vibrant orange carrots make for such a beautiful, eye-catching dish. 

But it’s not just about the looks – the flavors are incredible, too. The earthiness of the beets complements the sweet carrots so well. And the dressing? Delicious! Packed with a zippy vinaigrette that ties it all together perfectly.

What I really love is how nutritious this salad is. Beets and carrots are jam-packed with vitamins, minerals, and antioxidants. So, while I’m enjoying those delicious flavors, my body is getting an awesome health boost too.

Moreover, it’s also such a versatile dish. I will meal prep a big batch to have on hand for easy lunches or side salads during the week. But it’s also fancy enough to serve at a dinner party that will make your guests so impressed.

Honestly, I can’t recommend this raw vegan beet carrot salad enough. It checks all the boxes – nutritious, delicious, beautiful, and simple to make. Let’s check out what ingredients you will need and how to make this raw vegan beet carrot salad. Do yourself a favor and add this recipe to your rotation ASAP!

Why You’ll Love This Raw Vegan Beet Carrot Salad?

You’re going to love this raw vegan beet carrot salad absolutely. It’s a true gem of a recipe that ticks all the boxes. Let me break it down for you:

Great way to enjoy beets

• Beets can be polarizing – some love them, some don’t.
• For beet lovers, this salad is a fresh, flavorful way to enjoy them.
• For those not keen on beets, the other flavors balance it so the beet taste isn’t overpowering.

Vibrant in color

• Beets give it a stunning, deep purple hue.
• Colorful veggies tend to be higher in antioxidants that reduce inflammation.
• Carrots, cabbage, and red onion complement the beet color beautifully.

No cooking required

• It’s a raw salad, so zero cooking is needed.
• Still hearty and perfect for a fresh winter side or snack.
• It can served over quinoa or rice to make it more filling.

So, there you have it! With a few simple steps, you can make this raw vegan beet carrot salad without fancy techniques or hard-to-find ingredients. It’s sure to become a new favorite in your household. 

Try our raw vegan taco salad for a colorful and healthy meal. It’s loaded with fresh veggies and a tangy dressing, making it great for a light lunch or a dinner side dish. Follow our simple steps to enjoy this delicious raw vegan version of a classic taco salad.

Ingredients You’ll Need to Prepare the Beet Carrot Salad

Here are the ingredients you will need to prepare this vibrant and delicious raw vegan beet carrot salad:

• Beets: Beets are the vibrant root veggies that give the salad its gorgeous purple hue and delightfully earthy flavor. But if you don’t like beets, try golden beets. They are equally as nutritious but have a considerably milder and sweeter taste.
• Carrots: Providing a sweet crunch and pop of bright orange color to balance the beets that becomes a match made in heaven.
• Red Cabbage: Bringing even more crunch and a beautiful purple-red shade to amp up the visual appeal.
• Red Onion: Lots of zesty flavor here to really make all the other ingredients sing.
• Fresh Parsley: Adding a fresh, herby note that brightens up all the earthy, sweet flavors.
• Raisins: Feel free to leave out or add the raisins. Personally, I don’t like their texture, but I like adding them to my salad.
• Walnuts: If you wish to make this recipe nut-free, leave out the walnuts and substitute sunflower seeds. You may also use almonds, pine nuts, or pecans. Though walnuts give the salad an irresistible toasted nuttiness and crunch factor.
• For the dressing, we have got olive oil for richness, date syrup for smooth texture, apple cider vinegar for tanginess, Dijon mustard for a kick, and garlic because…well, garlic makes everything better.

So there you have it – a gorgeous array of vibrant veggies, herbs, nuts, and a zingy dressing to bring it all together with simple ingredients that pack a huge flavor punch.

Steps to Make Raw Vegan Beet Carrot Salad

Get ready to fall in love with this raw vegan beet carrot salad. With just a few simple steps and wholesome ingredients, you will have a showstopping dish that’s bursting with flavor and packed with plant-based goodness. Here are the step-by-step instructions for making this delicious raw vegan beet carrot salad:

Step 1: Prep the veggies

• Peel the beets and carrots using a vegetable peeler.
• Grate the beets and carrots using a food processor or a box grater with a grating blade. 
• After that, thinly slice the red cabbage and the red onion.
• Chop the parsley as per the serving requirement.

Step 2: Toast the walnuts

• Add the raw walnuts to a dry skillet over medium heat.
• Toast for 5–7 minutes, stirring constantly until flavorful and lightly golden brown.
• Remove from the flames and let the walnuts cool slightly before cutting.

Step 3: Prepare the dressing

• In a small combining bowl, put olive oil, date syrup, apple cider vinegar, Dijon mustard, and chopped garlic clove.
• Season with salt and pepper to taste.

Step 4: Assemble the salad

• In a large bowl, mix together the grated beets, grated carrots, sliced cabbage, sliced onion, chopped parsley, raisins, and toasted chopped walnuts.
• Drizzle the dressing overtop and toss gently to coat everything evenly.

Step 5: Chill and serve

• To get the best flavor, cover and chill the salad for approx. Thirty minutes to let the flavors combine.
• Give it a final toss, then serve chilled or at room temperature.
• Optionally, you can serve it over a bed of quinoa or rice to make it more filling.

That’s it! Just a few simple steps to put together this nutrient-packed, flavor-bomb of a salad.

Creative Variations to Enhance Your Beet Carrot Salad Taste

Well, this raw vegan beet carrot salad is already a flavor explosion on its own, but why stop there? There are plenty of beautiful variants you can try to enhance the flavor of this dish that will suit your tastes.

Let’s start with some super simple swaps and additions:

• Switch up the nuts: Instead of walnuts, you could use pecans, slivered almonds, or pistachios for a different crunch factor.
• Add fresh herbs: Dill, mint, or cilantro would all be fantastic herby complements to the earthy beet flavor.
• Spice it up: A dash of cumin or smoked paprika in the dressing would give it a nice kick.
• Citrus twist: Some fresh orange or lemon zest in the salad itself or the dressing can brighten everything up.

You could even do a fun twist by using the beet carrot salad as a base and turning it into a wrap or sandwich filling. Just add your favorite greens, avocado, hummus, or a creamy cashew sauce.

So, feel free to get creative with mix-ins, swaps, and dressings. As long as you have got those star beets and carrots salad as per your taste.

Enjoy the seasonal flavors with our butternut squash pomegranate salad. It balances sweet butternut squash with tart pomegranate seeds, making it perfect for fall and winter. Follow our detailed recipe to create this delicious and festive salad.

How Quickly You Can Whip Up Raw Vegan Beet Carrot Salad?

One of the best things about this raw vegan beet carrot salad is how quickly you can whip it up! We are talking a total prep time of 15-20 minutes. Think about it – there’s no cooking involved whatsoever.

The best part? Since it’s raw and vegan, you don’t have to worry about it getting cold or soggy. This salad holds up beautifully, making it ideal for picnics, potlucks, or just keeping on hand for healthy snacking.

Bottom line – if you think eating vibrantly colorful, vitamin-packed meals has to be time-consuming and complicated, think again! This raw vegan beet carrot salad proves you can enjoy all those benefits with just a few ingredients and hardly any effort at all.

Dressing Up Ideas For Your Raw Vegan Beet Carrot Salad

Now, let’s talk about dressing up your vegan beet carrot salad and making it genuinely crave-worthy. First off, let’s ditch the store-bought dressings loaded with preservatives and go homemade.

I have got a killer recipe for you to make a dressing for your all-raw vegan salads. Here’s what you need to make Zesty Cashew Dressing:

• 1 cup cashews (soaked for 4 hours)
• 1/2 cup water
• 1/4 cup lemon juice
• 2 tbsp apple cider vinegar
• 2 cloves garlic
• 1 tsp Dijon mustard
• Salt and pepper to taste

After collecting all the ingredients, just blend everything until creamy and dreamy. This dressing keeps well for up to a week in the fridge so that you can make a batch ahead of time. 

Serving Suggestions I Love

Well, let me tell you, you are going to love my favorite way to serve this raw vegan beet carrot salad. I like to pile it high on a bed of peppery arugula, then sprinkle on some toasted walnuts for crunch and creamy avocado chunks for richness. A sprinkle of hemp seeds adds a nutty pop.

But the real kicker is the tangy cashew-dill dressing I drizzle over the top – it’s cool, creamy, and so fresh with that herbaceous dill flavor. Honestly, this salad combo is a rainbow of flavors and textures that just explodes in your mouth. 

Super Easy Raw Vegan Beet Carrot Salad Recipe

A vibrant and flavorful raw salad made with beets, carrots, cabbage, onions, parsley, walnuts, raisins, and a tangy vinaigrette dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Salad

Cuisine vegan

Servings 4

Calories 340 kcal

Ingredients

  

• 4 medium beets peeled and diced
• 4 medium carrots peeled and diced
• 1/2 small head red cabbage shredded (about 4 cups)
• 1 small red onion thinly sliced
• 1/2 cup chopped fresh parsley
• 1/2 cup raw walnut halves
• 1/2 cup raisins
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 garlic cloves minced
• Salt and pepper to taste

Zesty Cashew Dressing Ingredients

• 1 cup cashews soaked for 4 hours
• 1/2 cup water
• 1/4 cup lemon juice
• 2 tbsp apple cider vinegar
• 2 cloves garlic
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

 

• Firstly, peel the beets and carrots using a vegetable peeler.
• Grate the beets and carrots using a food processor or a box grater with a grating blade.
• Thinly slice the red cabbage and the red onion.
• Chop the parsley as per the serving requirement.
• Add the raw walnuts to a dry skillet over medium heat.
• Toast for 5–7 minutes, stirring constantly until flavorful and lightly golden brown.
• Remove from the flames and let the walnuts cool slightly before cutting.
• In a small combining bowl, put olive oil, date syrup, apple cider vinegar, Dijon mustard, and chopped garlic clove.
• Season with salt and pepper to taste.
• In a large bowl, mix together the grated beets, grated carrots, sliced cabbage, sliced onion, chopped parsley, raisins, and toasted chopped walnuts.
• Drizzle the dressing overtop and toss gently to coat everything evenly.
• To get the best flavor, cover and chill the salad for approx. Thirty minutes to let the flavors combine.
• Give it a final toss, then serve chilled or at room temperature.
• Optionally, you can serve it over a bed of quinoa or rice to make it more filling.

Video

Notes

• Use a mandoline or sharp knife to slice the beets and carrots for the best texture thinly.
• Allow the salad to marinate for at least 30 minutes before serving for the flavors to meld.
• Swap out the walnuts for pecans or almonds if desired.

Disclosure: That video isn’t mine; I included it to give you a visual guide for making Vegan Beet Carrot Salad. I hope to create my own tutorial video in the future when I have a larger budget.

Best Ways to Store Your Vegan Beet Carrot Salad Leftovers

First things first, don’t toss that vibrant salad. Those colorful root veggies are nutrient powerhouses that can be stored for several days.

My top tip is to store the salad and any dressing separately. Beets and carrots can be kept in an airtight jar in the refrigerator for up to 3-4 days. If you toss in some leafy greens, those are best consumed right away for maximum freshness.

As for that creamy cashew dressing, we whipped up. Transfer any leftovers to a small jar or dressing container and refrigerate. It should keep well for up to a week so that you can drizzle it on later.

When you are ready for round two, just give the salad a toss and top with that tangy, herby dressing. You will have a revived, crisp and flavorful raw vegan beet carrot salad ready to energize your day.

Frequently Asked Questions