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Beet and Carrot Salad with Horseradish and Dill

4-6 Servings

30 minutes

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Shredded red beets and carrots tossed with lemon juice, horseradish and good measure of fresh dill make a salad that’s vibrant in both flavor and color. The beets do not need to be peeled before shredding, but do scrub them well, then pat them completely dry. Shred the carrots before the beets so the carrots aren't stained by the beets. That said, after tossing, the entire salad eventually will turn deep red.



30 minutes


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Lisa Z.
June 26, 2022
Wonderful flavors
Very nice. I used food processor to grate. Nice and refreshing.
Jon S.
May 25, 2022
So easy, so healthy!
Delightfully fresh and fast. My one issue with this recipe as written? Sour cream is never 'optional' ; )
Dominique D.
September 23, 2023
More please!
So flavorful, bright, and crunchy! We paired this with the Best Beef Picadillo dish, and the two sang together deliciously. Due to a red beet sensitivity in the house, we used golden beets instead with great satisfaction.
elizabeth m.

This was a winner! The horseradish and dill is such a great combo.

Janice B.

Are you using the beets raw?

Janelle C.

Hi Janice,

Yes, the beets are left raw.

The Milk Street Team

Ami F.

I made this yesterday. Gorgeous flavors and the dill and caraway were a lovely compliment. I was out of prepared horseradish, so I subbed in 1T of wasabi paste and I think it added the correct elements. I might add a bit of honey today as the wasabi may require a bit of softening.

Christine D.

Exceptional! I had some fresh horseradish - so just mixed in some of that grated.