Crunchy Raw Beet Salad with Apples and Carrots for Fresh Flavor

This Raw Beet Salad with Apples and Carrots is a quick, nutritious dish, perfect for healthy meals any time.

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Prep Time 10

Chilling Time 10

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: Vegan

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Peeled and Shredded Beets Substitution: Golden beets for less mess.
1 cup Shredded Carrots Substitution: Pre-shredded carrots save prep time.
1 large Red Apple Preparation: Core and cut into matchsticks.

For the Dressing

2 tablespoons Fresh Lemon Juice Note: Use fresh for best taste.
3 tablespoons Extra Virgin Olive Oil Substitution: Any light olive oil can be used.
1 teaspoon Salt Preparation: Use fine salt for even distribution.

Equipment

Box Grater
Mixing Bowl
Spatula
Plastic Wrap

Method

Preparation Steps

Peel and shred the beets using a box grater or food processor. Collect them in a large mixing bowl.
Shred the carrots in the same manner, ensuring both ingredients are uniform.
Core the apple and cut it into matchsticks, adding it to the bowl.
Add the shredded beets and carrots to the mixing bowl, toss in the apple matchsticks.
Drizzle with fresh lemon juice and extra virgin olive oil, then sprinkle salt over the mixture.
Use a large spatula to gently combine everything until evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 10 minutes.
After chilling, give the salad one final toss and transfer to a serving bowl.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This salad can last up to 5 days in the fridge, making it great for meal prep. Avoid freezing for best texture.

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