Vegan Beet and Carrot Salad

Brighten up your table with this vibrant Vegan Beet and Carrot Salad, a colorful and nutrient-packed dish that’s as beautiful as it is delicious. Featuring the natural sweetness of freshly grated beets and carrots, this recipe is elevated with a zesty lemon-maple dressing and the nutty crunch of toasted sunflower seeds. Ready in just 40 minutes, it’s the perfect salad for meal prepping, healthy lunches, or as a refreshing side for any occasion. With ingredients like fresh parsley for a herby finish and a vegan-friendly dressing, this dish delivers a harmonious balance of flavors and textures. Serve it chilled for a burst of refreshing goodness, or enjoy it right away and savor the earthy, sweet, and tangy notes.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 Medium beets
• 4 Medium carrots
• 3 tablespoons Fresh lemon juice
• 2 tablespoons Olive oil
• 1 tablespoon Maple syrup
• 2 tablespoons Chopped fresh parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Toasted sunflower seeds

Directions

Step 1

Begin by preparing the beets. Wash them thoroughly and trim both ends. Place them in a medium-sized pot and cover with water. Bring the water to a boil, then reduce the heat to a simmer and let cook for about 20 minutes, or until the beets are tender when pierced with a fork.

Step 2

While the beets are cooking, peel the carrots and grate them using a box grater or a food processor.

Step 3

Once the beets are cooked, drain them and run them under cold water to cool for a couple of minutes. Use a paper towel to rub the skins, which should peel off easily. Grate the beets using the same method as the carrots.

Step 4

In a large bowl, combine the grated beets and carrots.

Step 5

In a small bowl, whisk together the fresh lemon juice, olive oil, maple syrup, salt, and black pepper until well combined. Adjust seasoning to taste.

Step 6

Pour the dressing over the grated beets and carrots. Toss everything together until the salad is evenly coated with the dressing.

Step 7

Add the chopped parsley and toasted sunflower seeds to the salad, gently mixing to incorporate.

Step 8

Serve the salad immediately or refrigerate for about an hour to allow the flavors to meld together. Enjoy your refreshing Vegan Beet and Carrot Salad!

Nutrition Facts

Serving size	(818.3g)

Amount per serving	% Daily Value*
Calories	927.2

Total Fat 57.3g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1681.1mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 25.1g	0%
Total Sugars 55.9g
Protein 21.8g	0%

Vitamin D 0IU	0%
Calcium 234.6mg	0%
Iron 7.8mg	0%
Potassium 2673.0mg	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: 52.9%

Protein: 8.9%

Carbs: 38.1%