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A simple salad that tastes as good as it looks. Root vegetables beet and carrot are used to give this salad a more earthy flavour. This trio of delicious and highly nutritious vegetables form a flavourful salad that is complimented with a basic oil dressing.

Spinach, Beet, and Carrot Salad

Prep Time: 15 minutes

Yield: 4 servings

Spinach, Beet, and Carrot Salad


  • 1 large beet
  • 1 large carrot
  • 4 cups baby spinach (or spinach roughly chopped)
  • 2 tbsp sunflower seeds
  • Dressing:
  • 1/4 cup + 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1 minced garlic clove
  • 1/2 tsp himalayan salt
  • 1/4 tsp pepper


  1. Wash and dry the spinach, and put 1 cup of it into each serving bowl.
  2. Wash, peel, and thinly slice the beet and carrot. Distribute them evenly amongst the serving bowls.
  3. Sprinkle the sunflower seeds on top of the salad.
  4. Combine all of the dressing ingredients, and whisk well. If the salad is going to be eaten immediately, drizzle it on top, and serve.

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