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Shredded raw beet and carrot salad with apple matchsticks, sunflower seeds and parsley.

Raw Beet Salad with Apples and Carrots

Raw beets bring an earthy crunch to this simple salad, while apples and carrots add sweetness. A lemon and olive oil dressing coats the fine shreds without making the salad heavy. There is no cooking involved: grate, slice, toss, and let the flavors settle briefly before serving.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium raw beets, peeled and grated
  • 1 large apple (crisp variety), julienned or thinly sliced
  • 2 medium carrots, grated
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 2 tbsp sunflower seeds or pumpkin seeds
  • Fresh parsley or mint, chopped (optional)

Equipment

  • Mixing bowls
  • Grater
  • Knife
  • Cutting board

Method
 

  1. Scrub and peel 2 medium raw beets and 2 medium carrots. Grate them using the coarse holes of a box grater or a food processor. Place in a large bowl.
  2. Whisk 2 tablespoons olive oil, 1 tablespoon honey or maple syrup, and the lemon juice in a small bowl. Season lightly with salt and pepper.
  3. Core the apple and cut it into thin matchsticks or slices. Toss immediately with a little dressing, then add to the grated vegetables.
  4. Add the remaining dressing gradually and toss thoroughly. Taste and adjust lemon juice, sweetener, salt, or pepper.
  5. Rest for 10–15 minutes. Toss again, sprinkle with 2 tablespoons sunflower or pumpkin seeds, and add optional parsley or mint. Serve.

Notes

No cooking. Allow an additional 10–15 minutes resting time after preparation. Use maple syrup for a vegan version. Seeds and herbs can be added immediately before serving.