Prism-Style Beet and Carrot Salad with Orange Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired salads ready in about 20 minutes pairs beet, carrot, 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 "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 thinly sliced beet
• 2 medium, peeled and thinly sliced carrot
• 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, chopped fresh parsley
• 1/4 cup, crumbled (optional) feta cheese

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.