Prism-Style Beet and Carrot Salad with Orange Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Thinly sliced beets and carrots create a colorful prism effect, tossed in a bright orange vinaigrette for a refreshing lunch. This French salad recipe, ready in about 20 minutes, pairs beet, carrot, and orange juice 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 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 beet, peeled and thinly sliced
• 2 medium carrot, peeled and thinly sliced
• 1/4 cup orange juice
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
2. Step 2: Place thinly sliced beets and carrots in a large bowl and pour vinaigrette over them. Toss gently to coat evenly.
3. Step 3: Refrigerate for at least 30 minutes to allow flavors to meld and beets to release color.
4. Step 4: Just before serving, sprinkle with 1/4 cup chopped fresh parsley and 1/4 cup crumbled feta cheese (if using). Toss gently to combine and serve chilled.