Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

by Erica Dinho on July 6, 2014

This post is also available in Spanish

Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

One of my mom’s favorite side dishes is this Ensalada de Zanahoria y Remolacha. This is a very simple salad and very popular in Colombian homes and restaurants. My mom served it at least twice a week for lunch but I didn’t like it when I was a kid. A month ago I got an e-mail from a reader asking me for a carrot and beet salad recipe that her mom used to make for her in Colombia. But the thing is, I still don’t really like beets! I’m not sure why I’m not a huge fan of them, but no matter my feelings about beets, I like to make my readers happy, so I asked my mom for her Ensalada de Zanahoria y Remolacha recipe.

Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

I made the salad and to my surprise, it tasted pretty good, even the beets! And considering how healthy it is. I’m pleased to add it to my rotating monthly menu.

There are many versions of this salad in Colombia, some people add sliced cooked egg, some add cooked potatoes, some add lettuce, and many of us use the same ingredients, we just cut the vegetables differently. No matter the slight differences, the result is usually the same, a colorful and refreshing salad that will make a welcome addition to any potluck party.

Buen provecho!

Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

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Ingredients

(4 servings)

  • 3 carrots, peeled and sliced
  • 3 beets
  • 1/2 small white onion, thinly sliced
  • 3 tablespoons chopped cilantro
  • 4 tablespoons olive oil
  • 2 tablespoon white vinegar
  • Juice of 1 lime
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste

Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

Directions

  1. Put the beets in a pot, cover with water and season with salt. Bring to a boil over high heat and cook until tender, about 20 minutes. When the beets are cool enough to handle. Peel and slice them.
  2. Put the sliced carrots in a pot with water. Bring to a boil over high heat and cook until soft, about 20 minutes.
  3. Arrange all the vegetables in a serving dish and add the chopped cilantro. In a small bowl mix olive oil, vinegar, lime, cumin, salt and pepper. Add the dressing to the vegetables.
  4. Serve cold or at room temperature.
  5. Ensalada de Zanahoria y Remolacha (Carrot and Beet Salad)

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{ 3 comments… read them below or add one }

1 Angie@Angie's Recipes July 6, 2014 at 10:43 PM

We eat beets very often and love them! Your salad looks so beautiful and delicious, Erica.

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2 ela@GrayApron July 7, 2014 at 2:14 AM

I like it a lot! Simple and beautiful, love root vegetables….

ela h.

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3 Evelyne@cheapethniceatz July 9, 2014 at 3:17 PM

Looks great and so colorful. Ah those chidlhood recipes from mom we are not fans of, sometimes they grow on us as adults.

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