Description
A refreshing and healthy raw beet salad featuring grated beets, carrots, and crisp apple, dressed with a tangy lemon and olive oil vinaigrette. Perfect as a vibrant side dish or a light vegan meal.
Ingredients
Scale
Salad
- 2 medium raw beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 crisp apple (such as Honeycrisp or Granny Smith), grated or julienned
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Optional Toppings
- 2 tablespoons chopped fresh parsley or mint
- 1 tablespoon sunflower seeds or chopped walnuts
Instructions
- Prepare the Vegetables and Apple: Peel and grate the beets and carrot. Grate or julienne the apple and add all to a large bowl.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and pepper until well combined.
- Toss the Salad: Pour the dressing over the grated vegetables and apple. Toss thoroughly to ensure everything is evenly coated.
- Let Flavors Meld: Allow the salad to sit for 10 to 15 minutes at room temperature so the flavors can blend.
- Add Toppings and Serve: Just before serving, sprinkle the salad with chopped fresh herbs and sunflower seeds or chopped walnuts, if using.
Notes
- This salad can be prepared up to a day in advance and stored in the refrigerator.
- It pairs wonderfully with grilled chicken, fish, or as a refreshing side to heavier dishes.
- For a tangier flavor, swap lemon juice with apple cider vinegar in the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
