Fermented Beet and Carrot Salad with Probiotic Dressing

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant salad combining naturally fermented beets and carrots with a tangy probiotic-rich yogurt dressing to invigorate your palate. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs beets, carrots, sea salt 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 90 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 medium, peeled and julienned beets
• 2 medium, peeled and julienned carrots
• 1 tbsp sea salt
• 2 cups, filtered water
• 1/2 cup plain probiotic yogurt
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tbsp, finely chopped fresh dill
• 1/4 tsp, freshly ground black pepper

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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.