Simple Shredded Beet and Carrot Salad with Lemon-Honey Dressing

Looking for a vibrant, easy-to-make salad that’s both nourishing and bursting with flavor? This shredded beet and carrot salad is a longtime favorite in my kitchen. It’s light yet satisfying, naturally sweet with a little spice, and comes together in minutes with just a handful of ingredients.

The lemon-honey dressing adds a bright, citrusy tang that complements the earthy beets and sweet carrots beautifully. A pinch of warm spices—cumin, coriander, cinnamon, and cayenne—gives it a subtle Middle Eastern flair, while fresh parsley adds a clean, herbaceous finish.

Perfect as a side dish, a light lunch, or part of a meal prep plan, this salad holds up well in the fridge and tastes even better the next day.

Simple Shredded Beet and Carrot Salad with Lemon-Honey Dressing

How Many Calories and WeightWatchers Points in this Light & Delicious Shredded Beet & Carrot Salad Recipe?

According to my calculations, each serving has 80 calories. To see your WW Points for this recipe and track it in the WW app or site, Click here!

Recipe Ingredients

Fresh lemon juice – Bright and zesty, lemon juice is the star of the dressing.
No lemon? Try fresh lime juice or even a splash of apple cider vinegar.

Extra-virgin olive oil – Adds a touch of richness to balance the acidity and sweetness.
No olive oil? Avocado oil or any neutral oil (sunflower, safflower, canola, etc.) works well, or skip it for an oil-free version.

Honey – Just enough to mellow the tang and enhance the natural sweetness of the veggies. No honey? Try maple syrup or agave for a vegan option. To keep the WW Points as low as possible substitute your favorite non-calorie sweetener.

Ground cumin – Warm, earthy, and slightly smoky—it pairs beautifully with beets.
Don’t love cumin? Leave it out or try a pinch of smoked paprika instead.

Ground coriander – Floral and citrusy, coriander brightens up the dressing.
No coriander? You can skip it or add a little extra lemon zest for brightness.

Ground cinnamon – Just a whisper of spice to round everything out.
Optional, but it adds a lovely warmth.

Cayenne pepper – A little heat makes this salad sparkle.
Too spicy? Skip it, or sub with a dash of black pepper instead.

Salt – Enhances all the flavors and balances the sweetness. I most often use kosher salt but any salt will work. Adjust to taste.

Beets – Beets bring bold color, earthy flavor, and lots of nutrition. Any color works.
No fresh raw beets? Use pre-shredded ones from the store (often in the produce section), or try spiralized beets. Just avoid cooked or canned—they’re too soft for this recipe.

Carrots – Add sweetness, crunch, and a beautiful orange hue. Any variety works. Yellow or purple carrots are fun, too.

Fresh parsley – Brightens up the salad and balances the sweetness. No parsley? Fresh mint, cilantro, or dill can also work. Or skip it if you’re out.

How to Make This Shredded Beet Carrot Salad Step by Step

Shredded Beet & Carrot Salad Ingredients

Step 1: Assemble & Prep your ingredients.

Whisking together the dressing ingredients.

Step 2: Make the dressing: In a large mixing bowl, whisk together the lemon juice, olive oil, honey, cumin, coriander, cinnamon, cayenne, and salt until well combined.

Shredding Carrots

Step 3: Shred the vegetables: Using a box grater or food processor with a shredding blade, coarsely grate the beets and carrots.

Tossing the shredded carrots and beets with dressing until coated and combined.

Step 4: Toss and finish: Add the shredded beets and carrots to the bowl with the dressing. Toss until everything is evenly coated. Sprinkle in the parsley and give it one more gentle toss.

Step 5: Let it rest (optional): For the best flavor, let the salad sit for 10–15 minutes before serving to allow the flavors to meld.

Recipe Notes, Tips & Variations

Short on time? Use pre-shredded beets and carrots if available.

Add crunch: A handful of toasted sunflower seeds or chopped walnuts makes a great addition.

Serving Suggestions

Satisfying side: Try this salad alongside roast pork or roast chicken.

Make it a meal: Serve over arugula with a scoop of hummus or grilled chicken for a light lunch.

How To Store Leftovers

Leftovers can be stored in an airtight container in the fridge for several days.

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Recipe source: Adapted from Everyday Food: Great Food Fast from the Kitchens of Martha Stewart Living Magazine

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