Most salads lean green, but this one is bursting with oranges, reds, and deep purples. The earthy flavors of root vegetables and beans are lifted by fresh herbs, sweet raisins, and crunchy walnuts.

Fresh carrot and beet salad with beans, chili, walnuts, raisins, and herbs in a white bowl – healthy and colorful vegan food.

As an art teacher, I can't help but think about the visual palette when I'm cooking. I really believe we eat with our eyes as much as our mouths. Of course, flavor comes first, but this salad is proof you can have both beauty and balance in one bowl.

It's also practical: a great make-ahead dish for fall gatherings, but just as perfect as a weekday meal prep staple to jazz up grilled mains or stand alone as a quick and easy lunch.

Ingredient Notes

Carrots - Peel into ribbons for texture and a pop of orange. They hold up well when dressed and give the salad its signature look.
Beets - Canned beets add deep purple color with earthy flavor.
Kidney Beans - Add protein and fiber, making this salad hearty enough for lunch. Chickpeas or cannellini beans work as substitutes.
Fresno Peppers - Provide a little heat without overwhelming the dish. You can reduce or omit if you prefer mild.
Walnuts & Golden Raisins - Add crunch and sweetness. Swap in pistachios or dried cranberries for variation.

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Ingredient Notes
Instructions
How to Serve
Tips, Tricks, and Alterations
Recipe

Ingredients for carrot beet salad on white surface – fresh mint, honey, apple cider vinegar, olive oil, beets, kidney beans, walnuts, raisins, carrots, chili, lemon, garlic, parsley, salt, and pepper

Instructions

Start by whisking together your dressing: olive oil, apple cider vinegar, lemon juice, zest, honey, salt, and pepper.

Julienned fresh carrots in a white bowl - crisp and colorful base for carrot beet salad

Next, peel your carrots into long ribbons, slice the beets and Fresno peppers, and chop fresh parsley and mint.

Toss everything together in a large bowl along with kidney beans, golden raisins, and chopped garlic.

Carrot beet salad with shredded carrots, kidney beans, sliced beets, walnuts, raisins, and parsley in a white bowl - healthy and colorful vegan recipe

Pour the dressing over the top and gently toss until all the ribbons and beans are coated. Right before serving, scatter chopped walnuts over the salad for crunch. Serve at room temperature or chilled for 20-30 minutes if you prefer a colder salad.

Carrot beet salad in white bowls with sliced carrots, beets, kidney beans, parsley, and walnuts on wooden table – healthy vegan meal

How to Serve

As a colorful make-ahead potluck dish that travels well
Alongside roasted chicken, salmon, or grilled veggie mains
In a meal-prep lunchbox with flatbread or pita on the side
On a holiday table, bringing brightness to heavier winter foods

Carrot beet salad with sliced carrots, beets, walnuts, and parsley in white bowls on wooden table – healthy and colorful vegan dish

Tips, Tricks, and Alterations

Swap kidney beans for chickpeas, cannellini, or black beans.
Use canned beets for simplicity.
Make it nut-free by skipping walnuts or replacing with roasted pumpkin seeds.
Dried cranberries or dates can replace raisins.
Garlic too strong? Sauté briefly in olive oil before adding.
Omit Fresno peppers if you prefer a mild salad.
Store leftovers in the fridge for up to 2 days. Add walnuts just before serving.

This carrot beet salad is as colorful as it is delicious: earthy, bright, and balanced. Whether you're making it for a fall potluck or a quick weekday lunch, it's a salad that stands out and satisfies.

Recipe