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Minty Beet Carrot Salad

Rated as 4.7 out of 5 Stars

"The bold colors of this unique salad draw you in to give it a try. The unusual combination of ingredients made me a bit nervous before trying it for the first time, but I was very pleased with the delicious results! --Joylyn Trickel"
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1 h servings
Original recipe yields 6 servings


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  1. Line a baking sheet with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350 degrees F for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
  2. Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
  3. On salad plates, arrange the beet and carrot slices, overlapping the slices. Sprinkle with cheese and shallot. In a small bowl, whisk the vinegar, mint, oil, sugar, salt and pepper; drizzle over vegetables. Sprinkle with chives.


  • TEST KITCHEN TIP Save a step by only using the beet and not the carrots.


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I boiled my beets then shocked them in cold water and peeled them, I didn't have tarragon vinager so I used white vinager and added some chopped fresh tarragon. This is delicious and I will mak...

Amazing. This salad is gorgeous, elegant, so delicious. I will keep this in mind next time I am cooking for company. So far, this recipe is my favorite way to eat beets.

Delicious! The only thing I changed was that I sauteed the carrots, I'm not a fan of steamed ones.

This was very tasty and I will be making it again! My 3 year old even ate it all up. Next time I won't bother with the fancy display, I'll just dice up the beets as this was a little tricky fo...

this salad was AMAZING!!!! we used canned beets just because the grocery store was out of fresh and is still tasted great!!!!! i will use this recipe for years to come.