A crunchy carrot and beet salad to cool down your summer

Hen Mizrahi, an Israeli food influencer, gives us a few tips how to perfect a classic kind of salad, customizing it to the heat wave the Holy Land is going through right now

Hen Mizrahi|
There are a few unique elements in a good carrot and beet salad that make it both cool and delicious: the thin strips of beet and carrot, the use of whole cilantro leaves (not chopped), and the king of the salad – an amazing seed crunch. Together, they create a festive and colorful salad that you can't stop eating. By the way, I've intentionally provided a double amount of crunch in the recipe because whenever I make it, everyone at home keeps snacking on it.
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סלט סלק וגזר עם קראנץ' גרעינים
סלט סלק וגזר עם קראנץ' גרעינים
(Photo: Assaf Mizrachi)
- If you omit the cheese, the salad will be vegan.
- If cilantro isn't to your taste, you can replace it with parsley. Mint leaves are also a great addition.
- The crunch can be stored for up to a week in a sealed container.

Ingredients (4–6 servings)

For the Salad:
- 2 large carrots
- 1 medium or large beet
- Leaves from about 1/2 bunch of cilantro
- About 100 grams of feta cheese
For the Crunch (double quantity for snacking):
- 1/2 cup sesame seeds
- 1/2 cup pecans
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, crushed
- 1 teaspoon honey
- 1/2 teaspoon salt
- A little black pepper


1. The Crunch:
  • Preheat the oven to 140°C (284°F) on turbo mode.
  • Place all the crunch ingredients in a bowl and mix well. Transfer the mixture to a baking tray lined with parchment paper and flatten it slightly. Place another sheet of parchment paper on top and use it to flatten the mixture into a uniform thin layer. Remove the top sheet of parchment paper.
  • Place the tray in the oven and bake for about 40 minutes or until slightly golden. Remove and let the crunch cool completely. Note: It will be soft when it comes out of the oven, but it will become crunchy once it cools.
2. The Salad:
  • Cut the beet and carrot into very thin strips using a mandoline, julienne peeler, or knife. Place in a serving bowl and add the cilantro leaves.
3. The Dressing:
  • Place all the dressing ingredients in a small bowl or jar and mix well.
4. Assembling the Dish:
  • Add the dressing to the vegetables and gently mix so that the dressing coats all the vegetables. Crumble the feta cheese on top (reserving a bit on the side). Break the crunch into small-to-medium pieces and generously sprinkle over the salad. Mix slightly. Sprinkle the reserved cheese and a bit more crunch on top and serve.
Enjoy your colorful and delicious salad!
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