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Spring Beet and Carrot Salad


Soups and Salads


Recipe from Ciao Italia Family Classics



This is a jewel of a salad in more ways then one. The vibrant colors of the beets, carrots and tender beet tops sparkle on any dinner table.
Be sure to make the salad early in the day and allow the flavors to blend at room temperature for several hours before serving.

Number of Servings

Serves 6-8


3 large red beets with tops attached (about 11/4 pounds)
11/2 cups beet tops, torn into pieces
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
2 large garlic cloves, minced
1 teaspoon fine sea salt
3/4 teaspoon celery salt
1 tablespoon sugar
2 large carrots, scraped and cut into matchstick pieces
1/2 cup minced fresh mint tablespoons minced fresh chives

Preparation - Directions

1. Wash the beets well to remove tough surface dirt. Cut off the beet tops, leaving about 3 inches of stem attached to each beet, and reserve. Place the beets in a large saucepan and cover them with cold water. Boil the beets until a knife is easily inserted all the way into the beets. Depending on the size of the beets, they will cook in about 30-35 minutes. Drain the beets and set aside to cool.

2. Remove the beet leaves from the stems. Discard the stems. Tear the beet leaves into bite-size pieces and set aside.

3. In a bowl, whisk together the olive oil, vinegar, garlic, salt, celery salt and sugar.
Set the dressing aside.

4. When the beets are cool enough to handle, peel the skin, cut off the remaining stems and discard them. Cut the beets into thick, round slices, and cut each slice into 1/4-inch-wide strips.

5. Place the beet strips in a large, rectangular dish. Gently mix in the carrots, beet leaves, mint and chives. Pour the dressing over the beet mixture and toss gently to coat the salad well. Cover the dish tightly with plastic wrap and allow the salad to stand at room temperature for several hours before serving.