Low Sodium Beet and Carrot Salad

Bright, earthy, and naturally sweet, this Low Sodium Beet and Carrot Salad is a vibrant celebration of fresh produce that’s as nutritious as it is delicious. The roasted beets and crisp julienned carrots come together with a zesty orange vinaigrette that’s lightly sweetened with honey and balanced by a touch of apple cider vinegar. Topped with crunchy unsalted sunflower seeds and aromatic fresh parsley, this heart-healthy salad is low in sodium yet rich in flavor and texture. Perfect as a refreshing side dish, it’s an easy-to-make recipe with minimal ingredients and maximum impact—ready to elevate any meal, whether served chilled or at room temperature. With a prep-and-cook time of just under an hour, it’s the perfect guilt-free addition to your healthy eating repertoire!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium fresh beets
• 2 large carrots
• 1 large orange
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 2 tablespoons unsalted sunflower seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the beets thoroughly under running water to remove any dirt. Trim off the greens, leaving about an inch of the stem intact.

Step 3

Wrap each beet individually in aluminum foil and place them on a baking sheet.

Step 4

Roast the beets in the preheated oven for 35-40 minutes, or until a fork easily pierces to the center.

Step 5

While the beets are roasting, peel the carrots and slice them into thin strips or julienne.

Step 6

Once the beets are roasted, carefully unwrap them and let them cool slightly. When they are cool enough to handle, peel off the skins using your hands (they should slip off easily).

Step 7

Slice the peeled beets into thin matchsticks or small cubes.

Step 8

Juice the orange into a small bowl and set it aside.

Step 9

In a small bowl, whisk together olive oil, apple cider vinegar, honey, orange juice, and black pepper to make the vinaigrette.

Step 10

In a large mixing bowl, combine the roasted beets, carrots, and vinaigrette. Toss well to coat all the vegetables evenly.

Step 11

Chop the fresh parsley and add it to the salad, mixing again to distribute the herbs.

Step 12

Just before serving, sprinkle the salad with unsalted sunflower seeds for a touch of crunch.

Step 13

Serve the salad chilled or at room temperature as a refreshing side dish.

Nutrition Facts

Serving size	(786.1g)

Amount per serving	% Daily Value*
Calories	689.3

Total Fat 37.5g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 431.0mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 55.1g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 206.2mg	0%
Iron 5.4mg	0%
Potassium 2279.5mg	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: 46.9%

Protein: 7.2%

Carbs: 45.9%