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Rich in vitamins and antioxidants, low-calorie, high-fiber salad
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Grated carrot and beet salad (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 14.6 g of carbs, 1.6 g of protein, 0.2 g of fat and 3.7 g of fiber. Its 780 µg of Vitamin A covers 87% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
66
KCAL / 120G
Carbs
14.6g
· 5% DV
Protein
1.6g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 10% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 14.6 g | 5% |
| Fiber | 3.7 g | 13% |
| Protein | 1.6 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 66 kcal |
| 1 piece (small) | 60 g | 33 kcal |
| 1 serving (small) | 80 g | 44 kcal |
| 100 g | 100 g | 55 kcal |
| 1 cup (medium) | 100 g | 55 kcal |
| 1 piece (medium) | 100 g | 55 kcal |
| 1 cup (large) | 150 g | 83 kcal |
| 1 piece (large) | 150 g | 83 kcal |
| 1 serving (large) | 180 g | 99 kcal |
Calculated from 55 calories per 100 g.
Grated carrot and beet salad is made by peeling and grating fresh carrots and beetroot, then tossing them with lemon juice, olive oil, and a little salt. Add parsley, toasted nuts, or seeds if you like, and serve soon after dressing.
Either raw or cooked beetroot works in grated carrot and beet salad. Raw beet stays crisp and has a more earthy bite, while cooked beet is softer and sweeter. Cool cooked beet completely before grating and mixing it with the carrot.
A lemon-and-olive-oil dressing is a fresh match for grated carrot and beet salad. Apple cider vinegar gives it a sharper taste, while a little honey or orange juice can soften the earthiness of the beetroot. Add the dressing shortly before serving.
Beetroot releases strongly coloured juice, which stains the carrot and can mark hands, boards, and containers in grated carrot and beet salad. Use a glass or stainless-steel bowl, grate the beet last, and rinse stained tools promptly.
Yes, you can prepare grated carrot and beet salad ahead by grating the vegetables and keeping them covered in separate containers in the refrigerator. Mix them with the dressing just before serving; this helps the carrot stay crisp and limits beet staining.
Grated carrot and beet salad keeps for up to 2 days in a covered container in the refrigerator. Once dressed, it tends to soften and release liquid, so the freshest texture comes from storing the grated vegetables separately and dressing only the portion you need.
No, freezing is not a good choice for grated carrot and beet salad. Thawed carrot and beetroot become limp and watery, and the salad loses its fresh crunch. Freeze whole or cooked beetroot separately if you need to preserve it for another dish.
Grated carrot and beet salad pairs well with grilled fish, roasted vegetables, grain bowls, and bean or lentil dishes. Its bright, tangy taste also balances richer mains. Add chickpeas or seeds if you want the salad itself to feel more substantial.
Grated carrot and beet salad can fit a weight-loss meal because its vegetables provide fiber and volume. Keep the dressing moderate, since generous oil, nuts, or sweet additions make the dish more energy-dense, and pair it with a satisfying source of protein.
Yes, most people can include grated carrot and beet salad regularly as part of varied meals. Rotate it with other vegetables, and vary the dressing and toppings so the salad does not replace other useful sources of nutrients or make meals monotonous.
Vitamins
Vitamin A
780µg · 87% DV
Folate
66µg · 17% DV
Vitamin C
10.2mg · 11% DV
Biotin
3µg · 10% DV
Minerals
Manganese
0.26mg · 11% DV
Potassium ⭐
384mg · 11% DV
Copper
0.1mg · 11% DV
Phosphorus
38mg · 5% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 66 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Grated carrot and beet salad combines raw, finely grated carrots and beetroot. It is a simple preparation rather than a dish with one definitive place of origin, and recipes vary with the dressing and additions. The carrot brings sweetness and a crisp bite; beetroot adds an earthy flavour and juiciness. It works as a fresh side for lunch or dinner, alongside grilled foods, grains or legumes. Lemon or a light vinaigrette and fresh herbs are common ways to bring it together.
The vegetables provide fibre, and the salad is naturally light; it has 3.1 g of fibre per 100 g. For a lighter dressing, lean on lemon and use olive oil sparingly. Grate the vegetables shortly before serving to keep their texture lively.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.