FoodLink - Purdue Extension

Beet and Carrot Salad

Recipe adapted from Oregon State University Extension's

15 min
1 hr 15 min
Total Time
1 hr 30 min
Servings: 4


1 carrot (sliced thin or coarsely grated)
1⁄4 cup fresh onion (minced)
2 tablespoons light mayonnaise
1⁄4 teaspoon each salt and pepper
1 3⁄4 cups beets (bite-size pieces — cooked from fresh or canned/drained)
1 tablespoon cilantro (chopped — optional)


  1. If using fresh beets, roast or bake them according to the preparation described here.
  2. Bring a small pot of water to a boil and cook carrots until just tender (about 7-9 minutes).

  3. In a medium bowl, combine onion, mayonnaise, salt, pepper, and (if using) cilantro.

  4. Add beets and carrots and stir to coat evenly.

  5. Serve warm or cold.

  6. Refrigerate leftovers within 2 hours.