Raw Vegan Beet & Carrot Salad

3.7 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 57.7
  • Total Fat: 0.5 g
  • Cholesterol: 1.0 mg
  • Sodium: 487.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.7 g

View full nutritional breakdown of Raw Vegan Beet & Carrot Salad calories by ingredient
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a delightful way to eat your beets a delightful way to eat your beets
Number of Servings: 2


    1 large beet, peeled & julienned
    1 large carrot , peeled & julienned
    1 clove garlic, minced finely
    1 T red onion, minced finely
    2 T fresh basil, slice in thin ribbons
    4 T fat free Italian dressing


peel & juilenne beet & carrot into a bowl.
mince onion & garlic, add to the bowl.
chiffonade the basil, add to the bowl.
toss with the dressing.
either serve immediately, or let marinate in fridge for an hour or more.

Number of Servings: 2

Recipe submitted by SparkPeople user SNOWDROP76.

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Member Ratings For This Recipe

  • I used lemon juice and olive oil in place of the dressing. I didn't have any fresh basil or onion, so I omitted those as well. I did use a little salt, black pepper, and onion powder as well. Tasty! - 7/29/11

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  • "chifffonade" the basil???
    - 7/28/11

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  • Very tasty and lovely colour. I grated the beetroot. In place of the dressing I used 2tbsp white balsamic, 1 tbsp mixed greek seasoning and 1 tbps olive oil. Not quite as healthy but tastes fabulous. - 8/4/08

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  • I like it even simpler: beet, carrot and basil - 3/26/08

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  • can use lemon and evoo - 3/18/07

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