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Beetroot Carrot Salad

Simple Beetroot Carrot Salad Recipe

Simple beetroot carrot salad recipe. A fresh, vibrant, healthy addition to the dinner table.
Course Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 bunch small/baby dutch carrots cleaned or peeled
  • drizzle extra virgin olive oil
  • 2 teaspoons honey
  • pinch salt
  • 2 small beetroot boiled until cooked through
  • leaves fresh spinach or lettuce
  • 50 grams feta cheese broken or cut into small pieces


  • 1 teaspoon orange blossom water
  • 1 teaspoon honey
  • 1/2 lemon juice
  • drizzle extra virgin olive oil
  • 1/4 teaspoon black sesame seeds


  1. Set the oven to 160 degrees
  2. Add the carrots to a baking pan and drizzle with the olive oil, honey and salt
  3. Bake for 15 minutes until just tender
  4. Cook the beetroot in boiling water until a skewer is easily inserted and removed with no resistance (about 10 minutes depending on the size of the beetroot)
  5. Add the fresh spinach, and/or lettuce leaves to a serving plate
  6. Once the carrots have cooked, remove from the oven and baking pan to cool and keep any pan juices aside to use with the dressing
  7. Remove the cooked beetroot from the water and cut into pieces, remove the skin by scooping the beetroot out with a spoon after it has been cut if the skin was not removed prior to cooking
  8. Allow to cool
  9. Combine any juices from the carrot roasting pan with the orange blossom water, honey, lemon juice and olive oil and combine by whisking with a fork
  10. Add the cooled carrots and beets to the salad on the plate and sprinkle with the sesame seeds and pieces of feta

Recipe Notes

You could pre-cook the beetroot and carrot in advance to save time on the day of serving.
This salad may be enjoyed warm or cold