Fermented Beet and Carrot Salad with Probiotic Dressing

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

A vibrant salad combining naturally fermented beets and carrots with a tangy probiotic-rich yogurt dressing to invigorate your palate. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 15 minutes blends medium, peeled and julienned beets, medium, peeled and julienned carrots, sea salt 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 90 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 Serves 4 Mediterranean cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large glass jar, combine 2 medium peeled and julienned beets and 2 medium peeled and julienned carrots with 1 tablespoon sea salt and 2 cups filtered water; press down firmly to submerge vegetables completely. Cover loosely and ferment at room temperature for 5-7 days until tangy and bubbly.
  2. Step 2: For the dressing, whisk together 1/2 cup plain probiotic yogurt, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 tablespoon finely chopped fresh dill, and 1/4 teaspoon freshly ground black pepper until smooth and creamy.
  3. Step 3: Drain the fermented vegetables from the brine, then toss them with the probiotic yogurt dressing until evenly coated. Serve chilled or at room temperature as a refreshing, gut-friendly salad.

Frequently asked questions

How long does Fermented Beet and Carrot Salad with Probiotic Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Fermented Beet and Carrot Salad with Probiotic 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 Fermented Beet and Carrot Salad with Probiotic 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 Fermented Beet and Carrot Salad with Probiotic 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 Fermented Beet and Carrot Salad with Probiotic Dressing vegetarian?

Yes — this recipe is tagged vegetarian, 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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