Low Fat Beet and Carrot Salad

Brighten up your mealtime with this vibrant and nutritious Low Fat Beet and Carrot Salad, a perfect blend of earthy roasted beets and crisp, naturally sweet carrots. This colorful dish is elevated with a tangy homemade dressing made from zesty lemon juice, apple cider vinegar, a hint of honey, and a touch of heart-healthy olive oil. Infused with fresh parsley for a burst of herby freshness, this low-calorie salad is as wholesome as it is flavorful. Ready in just over an hour with minimal effort, it's an excellent make-ahead option for light lunches, picnics, or as a vibrant side dish to complement your favorite proteins. Packed with antioxidants and bursting with flavor, this healthy beet and carrot salad is sure to become a go-to recipe for guilt-free indulgence. Serve it chilled or at room temperature for a refreshing, satisfying bite every time.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 medium-sized fresh beets
• 3 large carrots
• 0.25 cup fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 tablespoon apple cider vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preheating the oven to 400°F (200°C).

Step 2

Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for about 45 minutes, or until they are fork-tender.

Step 3

While the beets are roasting, peel and grate the carrots using a box grater or food processor with a grating attachment. Place the grated carrots in a large mixing bowl.

Step 4

Once the beets are done roasting, allow them to cool until they are safe to handle. Then, peel off the skins using a paper towel and grate them similarly to the carrots. Add the grated beets to the bowl with the carrots.

Step 5

Finely chop the fresh parsley and add it to the bowl with the vegetables.

Step 6

In a small bowl or a jar with a lid, combine the lemon juice, olive oil, honey, apple cider vinegar, salt, and black pepper. Whisk or shake well to emulsify the dressing.

Step 7

Pour the dressing over the beet and carrot mixture and toss thoroughly to combine and coat all the ingredients evenly.

Step 8

Taste the salad and adjust seasoning if desired. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(572.5g)

Amount per serving	% Daily Value*
Calories	370.2

Total Fat 15.3g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 1552.1mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 14.3g	0%
Total Sugars 35.4g
Protein 7.0g	0%

Vitamin D 0IU	0%
Calcium 141.6mg	0%
Iron 3.9mg	0%
Potassium 1752.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 7.2%

Carbs: 57.5%