Fermented Carrot and Beetroot Salad
A tangy, probiotic-rich salad featuring naturally fermented vegetables with a hint of citrus. This french-inspired vegetarian ready in about 15 minutes pairs medium, julienned carrot, medium, julienned beetroot, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, julienned carrot
- 1 medium, julienned beetroot
- 1 cup water
- 1.5 tbsp sea salt
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon juice
- 1 tsp olive oil
Instructions
- Step 1: In a clean glass jar, combine 2 medium julienned carrots, 1 medium julienned beetroot, 1 cup water, and 1.5 tbsp sea salt. Stir until salt dissolves completely.
- Step 2: Press vegetables down firmly to submerge them completely under the liquid. Cover with a fermentation lid or breathable cloth, securing with a rubber band.
- Step 3: Let sit at room temperature for 72 hours, burping the jar once daily to release pressure. After fermentation, drain off excess liquid and transfer to a bowl. Stir in 2 tbsp chopped dill, 1 tbsp lemon juice, and 1 tsp olive oil until evenly distributed.
Frequently asked questions
How long does Fermented Carrot and Beetroot Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fermented Carrot and Beetroot Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, julienned carrot from drying out.
Can I substitute ingredients in Fermented Carrot and Beetroot Salad?
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 Carrot and Beetroot Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Fermented Carrot and Beetroot Salad?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A beautiful dish that's both healthy and delicious. My family asked for seconds!
- ★★★★★
This is the best fermented salad I've ever made. The beets add a lovely sweetness.
- ★★★★★
Loved the vibrant colors and the probiotic benefits! Made for my kids and they devoured it.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
