Preserved Beet and Carrot Salad with Sunflower Seeds
A vibrant, tangy salad featuring preserved beets and carrots, tossed with a bright vinaigrette and crunchy sunflower seeds. This russian-inspired salads (vegan) ready in about 10 minutes pairs cubed beets, julienned carrots, sunflower seeds 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 150 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
- 1 cup cubed beets
- 1 cup julienned carrots
- 1/4 cup sunflower seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
Instructions
- Step 1: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, and 1/4 tsp salt to make the dressing.
- Step 2: Add 1 cup cubed preserved beets and 1 cup julienned preserved carrots to the bowl with the dressing. Toss gently until evenly coated.
- Step 3: Sprinkle 1/4 cup sunflower seeds over the salad and toss once more to distribute.
- Step 4: Let the salad sit for 10 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Preserved Beet and Carrot Salad with Sunflower Seeds take to make?
Total time is about 10 minutes (10 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 Preserved Beet and Carrot Salad with Sunflower Seeds?
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 cubed beets from drying out.
Can I substitute ingredients in Preserved Beet and Carrot Salad with Sunflower Seeds?
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 Preserved Beet and Carrot Salad with Sunflower Seeds 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 Preserved Beet and Carrot Salad with Sunflower Seeds vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A refreshing twist on a classic Russian salad. Will make it again!
- ★★★★★
My family loved this dish at our Sunday dinner. The sunflower seeds add the perfect crunch.
- ★★★★★
This salad is a perfect balance of sweet and earthy. The preserved beets are so flavorful!
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