Fresh Beet and Carrot Slaw

Fresh Beet and Carrot Slaw

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4 to 6

Taking a bite out of a raw beet may not sound exciting, but shredding this crisp root vegetable releases its earthy juices. Combining it with shredded carrot, mint, and feta makes a refreshing side dish—no cooking required.


  • 1/2 pound beets (weighed without greens), ends trimmed
  • 2 carrots, ends trimmed
  • 1/4 cup finely chopped mint
  • Juice of 1 small lemon
  • 2 teaspoons white wine vinegar
  • 1 tablespoon minced lemon zest
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled feta
  • 1/2 cup sunflower seeds


  1. Using a box grater or a food processor fitted with a grating blade, shred beets and carrots. Spread on a stack of paper towels and set aside.
  2. In a large bowl, whisk together lemon juice, vinegar, mint, lemon zest, and olive oil. Season with salt and pepper.
  3. Add shredded beet mixture to bowl and toss to coat. Right before serving, gently toss with feta and sunflower seeds.


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