Description
A vibrant and refreshing raw beet salad featuring shredded beets, carrots, and crisp apples tossed in a tangy lemon and olive oil dressing. This easy, no-cook recipe is perfect as a healthy side dish or light lunch, garnished with fresh herbs and crunchy seeds or nuts for added texture.
Ingredients
Scale
Vegetables and Fruits
- 2 medium raw beets, peeled and shredded
- 2 medium carrots, peeled and shredded
- 1 crisp apple (Honeycrisp or Granny Smith), julienned or shredded
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Optional Garnishes
- 2 tablespoons chopped fresh parsley or mint
- 2 tablespoons sunflower seeds or chopped walnuts
Instructions
- Prepare the vegetables and fruit: Peel and shred the beets and carrots, then julienne or shred the apple. Place all three into a large mixing bowl.
- Make the dressing: In a small bowl or jar, whisk together the lemon juice, olive oil, honey (or maple syrup), salt, and pepper until well combined and slightly emulsified.
- Toss the salad: Pour the dressing over the shredded beets, carrots, and apple. Toss thoroughly until all ingredients are evenly coated with the dressing.
- Add garnishes and rest: Sprinkle fresh parsley or mint and sunflower seeds or chopped walnuts over the salad, if using. Let the salad sit for 10–15 minutes before serving to allow the flavors to meld together.
Notes
- This salad can be made ahead and refrigerated for up to 2 days without losing freshness.
- For extra brightness, add a splash of fresh orange juice to the dressing.
- Serve chilled as a refreshing side dish or light lunch option.
