This shredded carrot and beetroot salad is a symphony of color, texture, and functional nutrition. It combines the earthy sweetness of beets with the crisp brightness of carrots, tossed in a light vinaigrette that enhances absorption of key phytonutrients. Whether served as a side dish, a midday pick-me-up, or part of a holistic wellness plan, this salad offers anti-inflammatory, antioxidant, and digestive-supporting properties.
The recipe honors traditional detoxifying approaches used in many herbal systems, while integrating modern nutrient science. You’ll get fiber for gut health, betalains from beets for cellular repair, and bioavailable beta-carotene from carrots—all enhanced with a tangy dressing and herbs that round out its flavor and healing effect.
🧄 Ingredients (Serves 4–6):
Vegetables:
- 3 medium fresh carrots (peeled and shredded)
- 3 medium beetroots (peeled and shredded)
- ¼ cup fresh parsley or coriander, finely chopped
- 1 small apple or daikon radish (optional, for crunch and digestion)
- 1 tbsp lemon zest or orange zest (for flavor and vitamin C)
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp cold-pressed flaxseed oil (omega-3 boost)
- 1½ tbsp fresh lemon juice or apple cider vinegar
- 1 tsp raw honey or date syrup (optional sweet balance)
- ¼ tsp Himalayan pink salt
- ¼ tsp crushed black pepper
- ½ tsp ground cumin or fennel (digestive support)
- Pinch of cayenne pepper (stimulates circulation)
Optional Boosters:
- 1 tbsp chia seeds or soaked basil seeds (hydration + fiber)
- ½ tsp ground moringa or powdered ginger (anti-inflammatory)
- 1 tbsp crushed walnuts or pumpkin seeds (texture + omega-3s)
🥣 Instructions
1. Prep the Base
- Wash, peel, and finely grate the carrots and beets separately using a handheld grater or food processor.
- If using apple or daikon radish, shred it finely and mix with carrots to mellow any earthy beet notes.
2. Layer and Drain
- If desired, lightly salt the shredded beets and let them sit for 5–10 minutes. This reduces some of their raw intensity and helps release excess moisture.
- Rinse off lightly and pat dry.
3. Mix the Vegetables
- In a large bowl, combine shredded carrots, beets, chopped herbs, citrus zest, and apple/radish if used.
- Toss gently to mingle textures without compacting them.
4. Create the Dressing
- In a small jar or bowl, whisk together olive oil, flaxseed oil, lemon juice or vinegar, honey/date syrup, salt, pepper, cumin or fennel, and cayenne.
- Shake or stir well until emulsified.
5. Dress and Toss
- Pour the dressing over the shredded mix.
- Toss thoroughly to ensure all ingredients are coated, but don’t overmix—this preserves texture.
6. Boost It Further
- Sprinkle in any chosen boosters like chia seeds, ground moringa, or nuts.
- Toss again and let sit 10–15 minutes to allow flavors to deepen and nutrients to activate.
7. Serve & Store
- Serve fresh, or chill for 30 minutes for a refreshing bite.
- Garnish with a few parsley leaves or a dash of lemon zest before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days.
🌿 Functional Add-ons:
- For Blood Sugar Balance: Add fenugreek microgreens or lightly steamed bitter gourd ribbons.
- For Joint Support: Add powdered turmeric and black pepper directly to dressing or sprinkle on top.
- For Gut Healing: A spoonful of probiotic-rich sauerkraut or kefir-cultured veggies on the side.
🧴 Topical Twist (for skin radiance or joint packs):
Reserve 2 tbsp of shredded beet and carrot pulp. Blend with aloe vera gel and a pinch of turmeric to create a refreshing poultice for tired legs or inflamed joints. Apply for 15–20 minutes and rinse with cool water.