Diced Beet and Carrot Salad with Tangy Mustard Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and refreshing salad featuring diced beets and carrots, tossed in a zesty mustard vinaigrette that balances sweetness and acidity. This mediterranean-inspired salads (vegan, gluten free) ready in about 30 minutes blends olive oil, Dijon mustard, apple cider vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 110 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 medium peeled and diced beets and 3 medium peeled and diced carrots into a large pot of boiling salted water. Boil for 10-12 minutes until tender but still firm, then drain and cool completely.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
  3. Step 3: In a large mixing bowl, combine the cooled beets and carrots with the mustard vinaigrette, tossing gently to coat evenly.
  4. Step 4: Sprinkle 2 tbsp chopped fresh parsley over the salad and mix lightly before serving chilled or at room temperature.

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Frequently asked questions

How long does Diced Beet and Carrot Salad with Tangy Mustard Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Diced Beet and Carrot Salad with Tangy Mustard Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Diced Beet and Carrot Salad with Tangy Mustard Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Diced Beet and Carrot Salad with Tangy Mustard Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Diced Beet and Carrot Salad with Tangy Mustard Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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