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  • Writer's pictureisorapalo


An amazing "warm" quick-salad made of root-vegetables and a flavorful vinaigrette.

Winter solstice has begun and it's time to warm-up those bellies with nutritious goodies my friends. This "warm" super-simple salad is excellent and a perfect side-dish for everyone to enjoy. I came up with this yummy salad one-day because I had a surplus of roots vegetables: organic carrots and beets. It's amazing in how resourceful one can be in the kitchen. My recommendation to my foodies friends is to always enjoy the process in creating and cooking and don't rush---things takes time to learn. *Balance is the key to life success!

"#YUMISOYUM Best "Christmas Warm-Salad Ever". -Iso

Okay, now it's time to make this amazing salad already... it starts pretty simple. A few tips, this salad is very diverse you can add or change the types of vegetables if you are allergic or dislike beets. Beets are amazing they have tons of benefits and healthy properties. On a personal level, when I was extremely-dying-sick on end of 2019, I used to drink lots of homemade beets juices, concoctions, elixirs and it really helped me.

Beets are good for anti-cancer properties, inflammation, digestive health, blood pressure and more!

Disclosure: Do your research, don't just google it--- explore/investigate academic studies and facts, read a book about the excellent benefits of herbs and foods. I don't know about y'all but I prefer "food as medicine" instead of all those chemicals inside your body.



  • 6-8 Organic Carrots (Raw)

  • 1 Can of Organic Beets (Cooked)

  • 1 Tsp of Himalayan Salt

Vinaigrette Dressing

(This recipe can be duplicated)
  • 4 Tbsp of Balsamic Vinegar

  • 1/2 of Purple Onions (Diced)

  • 1-2 Tsp of grated Garlic

  • 1 Tsp of Himalayan Salt (plus a pinch for cooking the onion and garlic)

  • Fresh Thyme Leaves

  • 1/2 Tsp of Black Pepper

  • 4 Tbsp of Extra Virgin Olive Oil

**Pinch can be measured as 1/8 Tsp.


Gather all your ingredients and start prepping. You will need a saucepan, knife, spoon, garlic grater or smasher, and a bowl.

1. Clean and peel the carrots skin and cut into piece, place them in water, add salt and boil them until tender. Dump out the water, set aside and cool.

2. If you chose the beets from a can (dump the water and rinse) then dice/cut the beets. If you chose to go with raw beets, you will have to boil or roast the beets with salt but it will take a long time to cook. Keep it simple folks but read your labels ! Remember, you don't want to eat beets that are mixed with color addictive- in other words chemicals-- Yuk!

3. While the carrots are cooling, make the vinaigrette: In a skillet, add the diced onions and smashed/grated garlic with a little bit of extra virgin olive oil and pinch of salt. Cook until tender (translucent) and fragrant. Place this in a dish-bowl and start adding the balsamic vinegar, salt, black pepper and whisk until its well combined and Taste-test and fix per your likings.

4. In a big bowl, dice your carrots, add the cut beets, add your vinaigrette and fold the root vegetables. At the end, add the thyme leaves for more flavors and visual contrast of colors. Mix carefully, and Enjoy this divined warm-salad!

TIPS: Extra item(s) to add to this amazing warm salad!

1. Parsnips

2. Potatoes

3. Turnips

4. Leeks

5. Cabbage

FYI: Show me your style of this delicious winter salad. My dear foodlover(s) make sure to leave comments below and share your own experiences in preparing this recipe!

Endnote: Don't forget to help support this FOOD.CULTURE.LIFESTYLE BLOG + Website. Thank You!



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1 Comment

Drea S
Drea S
Dec 22, 2021

Your, Yum+beet+carrot salad looks really good! I need to do a few of your recipes! Thank you for all your hard work and sharing with us!

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