Skip to main content
Epicurious

Carrot and Beet Salad

By Libby's®
Image may contain Plant Food Produce Vegetable and Arugula

Recipe information

  • Yield

    5 people

Ingredients

1/2 cup crumbled feta cheese or goat cheese
1/2 cup shelled pistachios
1 can (15 oz.) Libby's® Sliced Beets, drained and cut into bite-sized pieces
1 can (14.5 oz.) Libby's® Sliced Carrots, drained
7 ounce bag of spring mix
your favorite savory oil and vinegar salad dressing

Preparation

  1. Steps:

    Add dressing just prior to serving and toss to coat.

See Related Recipes and Cooking Tips

Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Green Bean Salad
Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.