Two-Part Beet and Carrot Salad with Citrus Vinaigrette
A vibrant salad featuring thinly sliced beets and carrots arranged in two equal halves, tossed in a bright citrus vinaigrette for balanced flavor. This mediterranean-inspired salads (vegan, gluten-free) ready in about 15 minutes pairs medium beet, medium 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 150 calories and feeds 2, 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 medium beet
- 1 medium carrot
- 1/4 cup orange juice
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- 1/4 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 cups mixed greens
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup orange juice, 1 tbsp extra-virgin olive oil, 1 tsp white wine vinegar, 1/4 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 2: Arrange 1 medium beet (peeled and thinly sliced) and 1 medium carrot (peeled and thinly sliced) in two separate piles on a plate, creating two equal halves.
- Step 3: Drizzle the citrus vinaigrette over the beets and carrots, then top with 2 cups mixed greens.
Frequently asked questions
How long does Two-Part Beet and Carrot Salad with Citrus Vinaigrette 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 Two-Part Beet and Carrot Salad with Citrus Vinaigrette?
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 beet from drying out.
Can I substitute ingredients in Two-Part Beet and Carrot Salad with Citrus Vinaigrette?
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 Two-Part Beet and Carrot Salad with Citrus Vinaigrette 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.
Is Two-Part Beet and Carrot Salad with Citrus Vinaigrette vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Amazing! The vinaigrette was the star. Served it for a summer gathering and everyone raved.
- ★★★★★
Loved it! Simple to make and the colors are stunning. My family asked for seconds.
- ★★★★★
This salad was a hit at my dinner party! The citrus vinaigrette balanced the earthiness of the beets perfectly.
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