Shaved Beet & Carrot Salad

Shaved Beet & Carrot Salad with Sumac & Dill

The perfect side salad for Autumn and Winter when root vegetables are in abundance.

Serves4

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Credit: Shelly Westerhausen Worcel

This salad boasts vibrant colors for a gorgeous summer spread, but is also perfect for fall and winter when root vegetables are in abundance. Since both beets and carrots can be rather tough raw, slice the beets and carrots as thinly as possible (using either a mando­line or your hands) to create a delicious crunch.

Shaved Beet & Carrot Salad with Sumac & Dill

The perfect side salad for Autumn and Winter when root vegetables are in abundance.

Serves 4

Nutritional Info

Ingredients

  • 5

    medium beets, peeled and thinly sliced

  • 4

    carrots, peeled and thinly sliced

  • 1 tablespoon

    white wine vinegar

  • 1 tablespoon

    finely chopped dill, plus more for serving

  • 2 teaspoons

    Dijon mustard

  • 1 teaspoon

    sumac

  • 1/2 teaspoon

    salt, plus more for seasoning

  • 1/4 cup

    olive oil

  • Freshly ground black pepper

  • 8 ounces

    burrata (optional)

  • Crackers, for serving (optional)

Instructions

  1. In a large bowl, toss together the sliced beets and carrots and set aside.

  2. In a small mixing bowl, whisk together the vinegar, dill, mustard, sumac, and salt. Continue to whisk while pouring the olive oil into the bowl until emulsified. Season with salt and pepper.

  3. Drizzle the dressing over the beet and carrot mixture and toss to coat. Taste and season with more salt and pepper before transferring to a shallow serving bowl.

  4. If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.

Recipe Notes

Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021