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Beet and Carrot Salad


Recipe Notes

  • No mayonnaise? Use plain yogurt instead.


1 carrot, sliced thin or coarsely grated

¼ cup minced onion

2 Tablespoons light mayonnaise or plain yogurt

¼ teaspoon each salt and pepper

1 Tablespoon chopped cilantro (optional)

6 (2-inch round) beets, cooked from fresh and diced, or 1 can (15 ounces) drained, rinsed and diced


1. Wash hands with soap and water.

2. Cook sliced carrots, if desired, until just tender. Try microwaving or steaming.

3. In a medium bowl, combine the onion, mayonnaise, salt and pepper. Add cilantro, if desired. Add beets and carrots and stir to mix. Serve warm or cold.

4. Refrigerate leftovers within 2 hours.


  • No mayonnaise? Use plain yogurt instead.
Photo of Beet and Carrot Salad
Prep time: 15 minutes
Cook time: 5 minutes
Makes: 3 cups
Nutrition Facts: View Label


Most of my fourth graders really enjoyed this recipe, although it took more than one bite to grow on them! I served it with raw grated carrots, beets boiled from fresh, and substituted plain lowfat yogurt for the mayonnaise. Some thought it was a little bit too salty.

Everyone loved this salad at the Farmers Market tasting. We roasted the carrots and beets which was a huge hit!