Raw Beet Salad with Apples and Carrots Recipe
Bright, crunchy, and bursting with freshness, Raw Beet Salad with Apples and Carrots is my absolute go-to when I’m craving something wholesome and vibrant. The combination of sweet apples, earthy beets, and crisp carrots tossed in a zesty, slightly sweet dressing is nothing short of irresistible. It’s the sort of salad that instantly brings a pop of color and nutrients to your table, and I just love how it makes eating raw vegetables genuinely exciting. Trust me, one forkful and you’ll understand why this Raw Beet Salad with Apples and Carrots has become such a staple in my kitchen and, hopefully, soon in yours!
Ingredients You’ll Need
What I love about this salad is how a handful of simple, fresh ingredients come together to create something truly special. Each ingredient brings its own color, crunch, or pop of flavor, making every bite memorable. Let’s break down what makes this Raw Beet Salad with Apples and Carrots such a winner.
- Raw beets: Earthy, slightly sweet, and stunningly vibrant; shredding helps mellow their flavor without losing nutrients.
- Apple: Choose a crisp, sweet-tart variety like Fuji or Honeycrisp for juicy pops of sweetness that contrast the beets beautifully.
- Carrots: Their natural sweetness and crunch add perfect balance and extra color to the salad.
- Lemon juice: Adds brightness and keeps everything tasting zippy and fresh (plus it helps prevent the apple from browning).
- Apple cider vinegar: Just enough tanginess to tie together the earthy and sweet notes in the salad.
- Olive oil: Adds a bit of richness and helps the flavors meld together; choose extra virgin for best taste.
- Honey or maple syrup: Either one brings a touch of natural sweetness to offset the vinegar and lemon.
- Salt: A small pinch really emphasizes the flavors of the vegetables and apples.
- Black pepper: Just a hint provides welcomed warmth and complexity.
- Fresh parsley or mint (optional): Either herb adds a fresh burst that lifts the salad, but you can leave them out if you’re in a rush.
- Chopped walnuts or sunflower seeds (optional): For a little nutty crunch and healthy fats, these are the finishing touch.
How to Make Raw Beet Salad with Apples and Carrots
Step 1: Prepare Your Produce
Start by peeling the beets and carrots, then shredding them using a box grater, mandoline, or food processor. The goal is thin, even shreds that are easy to toss and eat. For the apple, core and julienne it into thin matchsticks—this not only helps the apple soak up the dressing but also guarantees delicious texture in every bite. Place everything in a large salad bowl.
Step 2: Mix the Dressing
In a separate small bowl or mason jar, whisk together the lemon juice, apple cider vinegar, olive oil, honey (or maple syrup), salt, and black pepper. Give it a good whisk so the honey dissolves and the oil emulsifies. You want a bright, slightly tangy, and sweet dressing for your Raw Beet Salad with Apples and Carrots.
Step 3: Combine and Toss
Drizzle the prepared dressing over your salad ingredients. With salad tongs or clean hands, toss everything together until every ribbon of beet, carrot, and apple is well coated. The colors will instantly brighten and glisten, making the Raw Beet Salad with Apples and Carrots look as inviting as it tastes.
Step 4: Let It Rest
Set the salad aside for 10 to 15 minutes. This short rest allows the flavors to meld and mellow, and gives the veggies just enough time to tenderize slightly without getting soggy. If you’re hungry, you can certainly dig in right away, but the extra patience pays off!
Step 5: Add Finishing Touches and Serve
Right before serving, sprinkle chopped fresh parsley or mint across the top, along with chopped walnuts or sunflower seeds if you like a little extra crunch. Serve the salad chilled or at room temperature and watch it disappear. There’s something magical about those jewel-like shreds in every spoonful of Raw Beet Salad with Apples and Carrots!
How to Serve Raw Beet Salad with Apples and Carrots
Garnishes
This is a dish that welcomes a little flair. A generous sprinkle of fresh herbs, whether parsley or mint, instantly brightens the salad and adds a refreshing note. If you’re feeling fancy, a scattering of extra-chopped nuts or seeds brings a delightful crunch that stands out against the tender shreds. You can also add a light zesting of lemon over the top for even more zing. Presentation counts, especially with a salad as colorful as Raw Beet Salad with Apples and Carrots!
Side Dishes
Raw Beet Salad with Apples and Carrots is incredibly versatile when it comes to pairing. I love serving it alongside grilled chicken, roasted salmon, or even a hearty veggie burger. On its own, it shines as a light lunch, but it transforms into an unforgettable side when paired with grain bowls or sandwiches. The salad’s flavors cut pleasantly through richer mains, making it perfect for picnics or potlucks, too.
Creative Ways to Present
There’s so much you can do with this gorgeous salad. Try mounding it on individual plates for an elegant starter, or serving it family-style in a rustic wooden bowl for a more casual gathering. For a twist, tuck spoonfuls of Raw Beet Salad with Apples and Carrots into lettuce leaves or whole grain wraps for a fun, hand-held lunch. If you’re hosting brunch, fill endive leaves with the salad for a playful (and edible) serving vessel that guests will love.
Make Ahead and Storage
Storing Leftovers
Raw Beet Salad with Apples and Carrots keeps remarkably well in the fridge, making it a meal-prep superstar. Store any leftovers in an airtight container for up to 3 days. The flavors actually deepen and mellow after a night in the fridge, and the beets give everything a pretty rosy hue. Just be aware the apples will soften slightly, but the salad stays crisp and tasty.
Freezing
Freezing isn’t recommended for this salad. Raw shreds of beet, apple, and carrot tend to lose their crisp texture and become watery when thawed. If you want to get ahead, shred the veggies in advance and store them (separately) in the fridge, then toss with the dressing just before serving for the best crunch.
Reheating
One of the perks of Raw Beet Salad with Apples and Carrots is that it’s meant to be enjoyed cold or at room temperature, so no reheating required. If the salad has been in the fridge for a day or two, just give it a good toss before serving to redistribute the dressing and liven up the flavors.
FAQs
Can I use pre-shredded beets and carrots?
Absolutely! Pre-shredded veggies are a fantastic time-saver, especially on busy days. Just make sure they’re fresh and not too dry, and your Raw Beet Salad with Apples and Carrots will taste just as vibrant as if you shredded them yourself.
What kind of apples work best in this salad?
For crisp texture and sweet-tart flavor, go with firm varieties like Honeycrisp, Fuji, or Gala. These apples hold up well in the salad and provide the perfect counterpoint to the earthiness of the beets and sweetness of the carrots.
Is this salad kid-friendly?
It really is! The bright colors are so inviting, and the finely shredded textures are usually popular even with picky eaters. If you’re worried about the earthiness of beets, try bumping up the apple or carrot ratio a little, or using a milder, golden beet variety.
Can I make Raw Beet Salad with Apples and Carrots ahead of time?
Definitely. In fact, the flavors meld and deepen if you let the salad sit for a bit before serving, so making it a few hours (or even a day) in advance works beautifully. Just hold off on adding the nuts and fresh herbs until right before serving for best texture and flavor.
How do I keep my hands from staining when working with beets?
Beets’ natural pigments will stain, especially your fingertips! To avoid this, wear kitchen gloves while peeling and shredding. Alternatively, wash your hands immediately after handling, or use a little lemon juice to help remove stains quickly.
Final Thoughts
This Raw Beet Salad with Apples and Carrots is more than just a pretty plate—it’s a bowlful of flavor, color, and feel-good nutrition that I can’t recommend enough. Whether you’re new to beets or already a fan, I hope you’ll give this recipe a try and let it bring a refreshing twist to your table. It’s easy, it’s healthy, and most of all, it’s delicious—so why not share the goodness and make it your new favorite too?
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Raw Beet Salad with Apples and Carrots Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This refreshing raw beet salad with apples and carrots is a colorful and nutritious dish perfect for a light meal or a side. The combination of sweet apples, earthy beets, and crunchy carrots tossed in a tangy dressing creates a delightful flavor profile.
Ingredients
For the Salad:
- 2 medium raw beets (peeled and shredded)
- 1 large apple (cored and julienned)
- 2 medium carrots (peeled and shredded)
For the Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional:
- 2 tablespoons chopped fresh parsley or mint
- 2 tablespoons chopped walnuts or sunflower seeds
Instructions
- Prepare the Salad: In a large bowl, combine the shredded beets, carrots, and julienned apple.
- Make the Dressing: In a small bowl or jar, whisk together the lemon juice, apple cider vinegar, olive oil, honey, salt, and pepper.
- Toss and Chill: Pour the dressing over the salad and toss until evenly coated. Let sit for 10–15 minutes to allow the flavors to meld.
- Final Touch: Sprinkle with fresh herbs and nuts or seeds if using. Serve chilled or at room temperature.
Notes
- For a tangier flavor, increase the vinegar.
- You can use a mandoline or food processor for easy shredding.
- This salad holds up well for meal prep and stays fresh in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
