Beetroot-Carrot-Apple Salad — bright, crunchy, ready in 10 minutes
Short introduction
This Beetroot-Carrot-Apple Salad mixes cooked beetroot, raw carrot, and a tart apple. It gives a nice mix of sweet, earthy, and fresh flavors. The salad takes little time and gives a colorful side or light lunch.
Why you’ll love it
- Quick to make — most work is grating.
- Fresh and crunchy — raw carrot and apple add snap.
- Nutritious — beets, carrots, and apple give vitamins, fiber, and natural sweetness.
- Easy to change — nuts, dressing, or herbs let you tune flavors.
Ingredients
- 2 medium beetroots, cooked and grated
- 2 medium carrots, grated
- 1 large apple, grated (preferably a tart one)
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Substitutions & key variations
- Use pecans instead of walnuts for a milder nutty taste.
- Try lemon juice instead of apple cider vinegar for a brighter tang.
- Add a teaspoon of honey or maple syrup if you like sweeter dressing.
- Stir in a little Greek yogurt or sour cream for a creamier version.
- Add raisins or dried cranberries for extra chew and sweetness.
Step-by-step
Step 1 — Prep the beets
If your beets are raw, roast or boil them until tender (about 30–45 min roasted at 200°C / 400°F, or 20–30 min boiled). Let cool, peel, and grate.
Step 2 — Grate vegetables and apple
Peel and grate the cooked beetroot, raw carrots, and apple. Put them into a large bowl. Grate the apple last to limit browning.
Step 3 — Add nuts
Chop walnuts or pecans and add to the bowl. They add crunch and healthy fats.
Step 4 — Make dressing
In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt, and pepper.
Step 5 — Toss and finish
Pour the dressing over the salad. Toss until even. Garnish with fresh parsley and serve.
Success tips (temperature, texture, common mistakes)
- Use cooked beets. Raw beets are very firm and need long cooking.
- Grate the apple just before mixing to keep it fresh and avoid browning.
- Taste the salad after dressing. Add a pinch more salt or a splash more vinegar if needed.
- Don’t overdress. Start with the listed amounts and add more if you want.
- For best texture, keep the nuts slightly coarse, not powder-fine.
How to serve
Serve chilled or at room temperature. This salad works as:
- A side with grilled chicken, fish, or roasted vegetables.
- A light lunch on its own with some crusty bread.
- A colorful addition to a picnic or potluck.
Storage & reheating
- Store in an airtight container in the fridge for up to 3 days.
- The salad is best cold or at room temperature. Do not reheat — it is meant to be eaten cold.
- If it loses crispness, add a fresh apple or extra nuts before serving.
Frequently Asked Questions (FAQ)
Q: Can I use raw beets?
A: You can, but slice or grate them very thin and let them sit in the dressing a bit to soften. Most people prefer cooked beets for tenderness.
Q: How long will this salad keep?
A: Up to 3 days in the fridge in a sealed container. The apple may brown; toss or add lemon juice if needed.
Q: Can I make this ahead?
A: Yes. Make the beets and dressing ahead. Grate the apple and toss just before serving to keep it fresh.
Q: Are the nuts necessary?
A: Nuts add texture and healthy fats. You can skip them or use seeds (pumpkin or sunflower) instead.
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Nutrition notes / equivalents
- This salad is high in fiber, vitamins A and C, folate, and plant nitrates from beets.
- Nuts add protein and healthy fats.
- One serving (about 1 cup) is roughly 150–220 calories, depending on nuts and dressing amounts.
introduction
why make this recipe
how to make Beetroot-Carrot-Apple Salad
Ingredients :
2 medium beetroots, cooked and grated, 2 medium carrots, grated, 1 large apple, grated (preferably a tart one), 1/4 cup chopped walnuts or pecans, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, Salt and pepper to taste, Fresh parsley for garnish
Directions :
- In a large bowl, combine the grated beetroot, carrot, and apple., 2. Add the chopped walnuts or pecans to the bowl., 3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper., 4. Pour the dressing over the salad mixture and toss until well combined., 5. Garnish with fresh parsley before serving. Enjoy your refreshing salad!
how to serve Beetroot-Carrot-Apple Salad
how to store Beetroot-Carrot-Apple Salad
tips to make Beetroot-Carrot-Apple Salad
variation (if any)
FAQs (minimum three FAQ)
Conclusion
This Beetroot-Carrot-Apple Salad is simple, healthy, and quick. It gives color and crunch to any meal and holds well for a few days. Try it as a side or light lunch. For another take and extra tips, see this version: Beet Carrot Apple Salad Recipe – Steph Gaudreau. If you like it, share the recipe with friends.
Links to related recipes
- Simple Greek Salad
- Carrot-Raisin Salad with Yogurt
- Warm Roasted Beet Salad with Goat Cheese
Beetroot-Carrot-Apple Salad
Ingredients
Salad Ingredients
- 2 medium beetroots, cooked and grated Use cooked beets for tenderness.
- 2 medium carrots, grated Fresh, raw carrots add crunch.
- 1 large apple, grated (preferably a tart one) Grate the apple last to limit browning.
- ¼ cup chopped walnuts or pecans Nuts add crunch and healthy fats.
Dressing Ingredients
- 2 tablespoons olive oil For dressing.
- 1 tablespoon apple cider vinegar For dressing.
- to taste Salt and pepper To season the salad.
- Fresh parsley for garnish Adds a fresh color touch.
Instructions
Preparation
- If your beets are raw, roast or boil them until tender (about 30–45 min roasted at 200°C / 400°F, or 20–30 min boiled). Let cool, peel, and grate.
- Peel and grate the cooked beetroot, raw carrots, and apple. Put them into a large bowl. Grate the apple last to limit browning.
- Chop walnuts or pecans and add to the bowl.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad. Toss until even. Garnish with fresh parsley and serve.