Chopped Carrot-Beet Salad with Orange Vinaigrette

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant medley of grated carrots and beets tossed in a refreshing citrus dressing, ideal for a light lunch. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs carrots, beets, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, peeled and grated carrots
• 2, peeled and grated beets
• 1/2 cup, thinly sliced red onion
• 1/4 cup, chopped fresh parsley
• 1, juiced orange
• 1 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/4 cup, for garnish orange segments

Instructions

1. Step 1: In a large bowl, combine 2 grated carrots, 2 grated beets, and 1/2 cup thinly sliced red onion.
2. Step 2: In a small bowl, whisk together 2 tbsp fresh orange juice, 1 tbsp extra virgin olive oil, and 1 tsp Dijon mustard until emulsified.
3. Step 3: Pour the vinaigrette over the carrot-beet mixture and toss until evenly coated.
4. Step 4: Stir in 1/4 cup chopped fresh parsley and let sit for 10 minutes to allow flavors to meld.
5. Step 5: Garnish with 1/4 cup orange segments before serving to enhance the bright, citrusy notes.