If you’re looking for a dish that’s as vibrant and energizing as it is healthy and satisfying, Raw Beet Salad with Apples and Carrots might just become your new favorite. This cheerful salad features sweet, earthy beets, crunchy carrots, and juicy apples, all tossed in a zesty lemon-honey dressing and brightened with fresh parsley. Every bite is crisp, tangy, a little sweet, and utterly refreshing—plus, it comes together quickly with minimal prep. Perfect for busy days or when you crave something nourishing that doesn’t sacrifice flavor or fun!
Ingredients You’ll Need
This Raw Beet Salad with Apples and Carrots relies on a handful of fresh, colorful produce and a few pantry staples. Each ingredient plays an important role, whether it’s adding crunch, sweetness, bright acidity, or a hint of herbal flavor. Let’s break down what you’ll need for this beautiful bowl of goodness:
- Beets: Their sweet, earthy flavor and jewel-toned color truly make this salad pop. Fresh, raw beets offer plenty of crunch and nutrients.
- Carrots: For a touch of crunch and natural sweetness, carrots balance out the earthiness of the beets perfectly.
- Apple: Choose a crisp, juicy variety like Honeycrisp or Fuji to add a burst of sweetness and a refreshing bite.
- Lemon Juice: Adds bright, tangy acidity to balance all the sweet and earthy elements.
- Olive Oil: Gives the dressing richness and helps all the flavors meld beautifully.
- Honey or Maple Syrup: Just a touch brings the flavors together and enhances natural sweetness; maple syrup keeps it vegan.
- Fresh Parsley: Brings a pop of green and a fresh, herby note that lifts the salad.
- Salt and Pepper: Rounds out all the flavors and ensures nothing tastes flat—season to taste!
How to Make Raw Beet Salad with Apples and Carrots
Step 1: Grate the Beets, Carrots, and Apple
Start by peeling your beets and carrots. Grate both, along with the apple, using the large holes of a box grater or a food processor with a shredding attachment. Keep things even for the best texture, and try to work quickly with the apple to prevent browning. This mix of ruby red, orange, and pale white shreds will already look like an edible celebration!
Step 2: Make the Dressing
In a small bowl, whisk together fresh lemon juice, olive oil, and your choice of honey or maple syrup. Whipping the dressing by hand until it’s well combined ensures a smooth, silky texture that will coat every shred of veggie and fruit evenly. Taste for balance—you want a harmony of sweet, tangy, and rich!
Step 3: Toss Everything Together
Pour the dressing over the heap of grated beets, carrots, and apple in a large mixing bowl. Grab a set of salad tongs or your clean hands, and toss and turn the salad until everything is uniformly glistening. The dressing will begin to work its magic, infusing the produce with lively flavor.
Step 4: Add Parsley and Season
Finely chop the fresh parsley and sprinkle it over the salad, then season generously with salt and freshly cracked black pepper. Give the whole salad another gentle toss—this is the moment when all the colors and scents come alive.
Step 5: Let It Rest
For the best Raw Beet Salad with Apples and Carrots experience, let the salad sit for 10 to 15 minutes before serving. This resting time lets the dressing soak in and the flavors meld, transforming each bite from simply good to absolutely irresistible! You can serve it chilled from the fridge or at room temperature, depending on your mood.
How to Serve Raw Beet Salad with Apples and Carrots
Garnishes
A sprinkle of toasted sunflower seeds or chopped walnuts adds extra crunch and a lovely nutty contrast. If you’re feeling fancy, a few extra parsley leaves or a generous spray of fresh cracked black pepper on top looks gorgeous and signals to your eaters that you’ve made something special.
Side Dishes
This salad makes a lively side for roasted chicken, grilled fish, or veggie burgers. It’s also right at home next to sandwiches and soups, thanks to its refreshing zing and satisfying crunch. For a casual lunch, pair it with avocado toast or a simple bean salad.
Creative Ways to Present
Try scooping the colorful Raw Beet Salad with Apples and Carrots onto lettuce leaves for light wraps, or pile it atop grain bowls for a nutrient-packed topping. For gatherings, layer it in a clear glass bowl to show off the stripes of vibrant colors, or mound onto a platter lined with butter lettuce for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (or made a double batch, smart move!), store the Raw Beet Salad with Apples and Carrots in an airtight container in the refrigerator. The salad holds up beautifully for up to three days, and the flavors actually deepen, making it even tastier the next day.
Freezing
Freezing isn’t recommended for this salad, as the texture of raw beets, apples, and carrots tends to turn mushy once thawed. For best results, enjoy it fresh or well chilled from the fridge.
Reheating
There’s no need to reheat Raw Beet Salad with Apples and Carrots—this salad is at its best served cold or at room temperature. Just give it a quick toss before serving in case any dressing has settled on the bottom.
FAQs
Can I use a different kind of apple?
Absolutely! While Honeycrisp and Fuji are sweet and crisp, you can use Granny Smith for a tart twist or even a pear for mellow sweetness and smooth texture.
Is it necessary to peel the beets and carrots?
Peeling is highly recommended since the skins can occasionally taste earthy or tough, but if your produce is ultra-fresh and well-scrubbed, you can skip it for added fiber and rustic flair.
How can I make this salad nut-free?
This salad is naturally nut-free, but if you decide to add seeds or nuts for crunch, stick with options like sunflower or pumpkin seeds which are safe for nut allergies.
Can I prepare Raw Beet Salad with Apples and Carrots in advance?
Yes! It actually improves after sitting for a bit. You can grate the veggies and mix the salad a few hours ahead of time—just store it in the fridge and give it a good toss before serving.
Is Raw Beet Salad with Apples and Carrots suitable for vegan diets?
Absolutely! Just make sure to choose maple syrup instead of honey for the dressing, and you’ll have a 100% vegan, gluten-free, and dairy-free masterpiece.
Final Thoughts
There’s something magical about how a few humble vegetables and fruits can turn into such a show-stopping, flavor-packed dish. Raw Beet Salad with Apples and Carrots is a celebration of freshness, color, and crunch, and I encourage you to give it a try—once you do, you might just find yourself craving it again and again!
Print
Raw Beet Salad with Apples and Carrots Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Raw Beet Salad with Apples and Carrots is a refreshing and colorful dish that is packed with nutrients and flavor. The combination of sweet apples, earthy beets, and crunchy carrots tossed in a tangy dressing is a perfect side dish for any meal.
Ingredients
For the Salad:
- 2 medium raw beets, peeled and grated
- 2 medium carrots, peeled and grated
- 1 large crisp apple (such as Honeycrisp or Fuji), cored and grated
For the Dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large bowl, combine the grated beets, carrots, and apple.
- Pour the dressing over the shredded vegetables and fruit.
- Toss everything together until evenly coated.
- Add chopped parsley, season with salt and pepper to taste, and toss again.
- Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
In a small bowl, whisk together the lemon juice, olive oil, and honey (or maple syrup) until well combined.
Notes
- You can substitute the apple with pear for a different sweetness.
- Add sunflower seeds or chopped walnuts for crunch.
- For extra tang, add a splash of apple cider vinegar to the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 11g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
