Colorful Raw Beet Salad with Apples and Carrots for Vibrant Health

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This Raw Beet Salad with Apples and Carrots is a quick and nutritious dish that brings vibrant colors and flavors to your table.

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Prep Time 15

Resting Time 5

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Beets Use raw for maximum freshness
2 medium Apples Sliced into matchsticks or cubes
2 medium Carrots Grated or julienned

For the Dressing

3 tablespoons Olive Oil Can use any neutral oil
2 tablespoons Lemon Juice Or vinegar if out of lemons
to taste Salt
to taste Pepper

Optional Add-Ins

1/2 cup Nuts (Walnuts or Pecans) For added crunch
1/4 cup Dried Fruits (Cranberries or Raisins)
2 tablespoons Fresh Herbs (Mint or Parsley) Chopped for freshness

Equipment

Box Grater
Mixing Bowl
knife
cutting board

Method

Preparation Instructions

Wash the beets, apples, and carrots thoroughly under cold water. Peel the carrots and beets, core and slice the apples.
Using a box grater or food processor, finely shred the beets and place them in a large mixing bowl.
Core the apples and cut them into thin strips or cubes, tossing immediately with lemon juice.
Grate or julienne the peeled carrots and add them to the bowl with the beets and apples.
Gently mix all ingredients in the bowl until evenly combined.
Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently to combine.
Let the salad rest for 5 minutes before serving to meld the flavors.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

To prevent beets from staining, wear gloves or an apron while preparing. The salad is best served chilled.

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