Vibrant Beet and Carrot Salad with Lemon Dill Dressing
Vibrant Beet and Carrot Salad with Lemon Dill Dressing
Ingredients
For the Salad
- 4 carrots, julienned
- 2 raw beets, julienned
- 5 celery ribs, with leaves, chopped
- 1 bunch fresh dill, chopped
- 1 handful chopped walnuts
- 2 garlic cloves, minced
For the Lemon Dill Dressing
- 2 fresh lemons, juiced
- 1/3 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Carrots: Using a mandolin or sharp knife, julienne the 4 carrots. Place the julienned carrots into a large mixing bowl.
⏱️ 5 min
- 2
Prepare the Beets: Using the same mandolin or sharp knife, julienne the 2 raw beets. Add the julienned beets to the bowl with the carrots.
⏱️ 5 min
- 3
Prepare the Celery: Chop the 5 celery ribs, including their leaves, into bite-sized pieces. Add the chopped celery to the bowl.
⏱️ 3 min
- 4
Prepare the Dill and Garlic: Finely chop the 1 bunch of fresh dill and mince the 2 garlic cloves. Add both to the bowl with the other vegetables.
⏱️ 4 min
- 5
Make the Dressing: In a separate small bowl, combine the juice from the 2 fresh lemons, 1/3 cup of olive oil, salt, and black pepper. Whisk these ingredients together thoroughly until well combined and emulsified.
⏱️ 3 min
- 6
Combine and Toss: Pour the prepared lemon dill dressing over the vegetables in the large mixing bowl. Toss everything together gently until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 7
Marinate: For best results and to allow the flavors to meld, cover the salad and refrigerate for at least 30 minutes. The longer it marinates, the better it gets.
⏱️ 30 min
- 8
Add Walnuts and Serve: Just before serving, add the handful of chopped walnuts to the salad and toss again. This ensures the walnuts retain their crunch. Serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Beet and Carrot Salad with Lemon Dill Dressing
For the Salad
- 4 carrots, julienned
- 2 raw beets, julienned
- 5 celery ribs, with leaves, chopped
- 1 bunch fresh dill, chopped
- 1 handful chopped walnuts
- 2 garlic cloves, minced
For the Lemon Dill Dressing
- 2 fresh lemons, juiced
- 1/3 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Carrots: Using a mandolin or sharp knife, julienne the 4 carrots. Place the julienned carrots into a large mixing bowl.
⏱️ 5 min - 2
Prepare the Beets: Using the same mandolin or sharp knife, julienne the 2 raw beets. Add the julienned beets to the bowl with the carrots.
⏱️ 5 min - 3
Prepare the Celery: Chop the 5 celery ribs, including their leaves, into bite-sized pieces. Add the chopped celery to the bowl.
⏱️ 3 min - 4
Prepare the Dill and Garlic: Finely chop the 1 bunch of fresh dill and mince the 2 garlic cloves. Add both to the bowl with the other vegetables.
⏱️ 4 min - 5
Make the Dressing: In a separate small bowl, combine the juice from the 2 fresh lemons, 1/3 cup of olive oil, salt, and black pepper. Whisk these ingredients together thoroughly until well combined and emulsified.
⏱️ 3 min - 6
Combine and Toss: Pour the prepared lemon dill dressing over the vegetables in the large mixing bowl. Toss everything together gently until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 7
Marinate: For best results and to allow the flavors to meld, cover the salad and refrigerate for at least 30 minutes. The longer it marinates, the better it gets.
⏱️ 30 min - 8
Add Walnuts and Serve: Just before serving, add the handful of chopped walnuts to the salad and toss again. This ensures the walnuts retain their crunch. Serve chilled.
⏱️ 1 min