I just made Beet Carrot Apple Salad and I can’t stop thinking about how it turns boring lunches into bright, crunchy flavor explosions.

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I’m obsessed with this salad because it hits that crisp-sweet-earthy combo I chase. I love how raw textures snap together: crunchy veg, juicy apple, and sweaty beet earth that somehow tastes bright, not heavy.

I don’t want froufrou dressing or tiny herbs fussing around. Just bright apple, grated beets, a little lemony zip.

Beet Carrot Salad that actually makes you want second helpings. And yeah, it’s one of my go-to Sweet Beet Recipes when I need something fast that feels grown up.

Simple, punchy, and totally addictive. No apologies.

Bring it to the table right now please. I mean it.

Ingredients

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Beets bring earthy sweetness and deep color, makes the salad feel hearty.
Carrots add bright crunch and natural sweetness you’ll love biting into.
Basically crisp apple gives fresh tart-sweetness and lively texture contrast.
Plus olive oil lends a silky mouthfeel and ties the dressing together.
Apple cider vinegar adds tangy zip that cuts through the richness.
Lemon juice keeps flavors bright and helps the apples from browning.
Maple syrup or honey adds gentle sweetness to balance the acids.
Sea salt wakes up flavors and makes everything taste more complete.
Black pepper gives a little warmth and subtle spicy lift.
Parsley brings herbaceous freshness; cilantro works if you prefer that flavor.
Toasted walnuts or pecans add crunchy, toasty fat and satisfying chew.

Ingredient Quantities

3 medium beets, scrubbed and trimmed (about 1 to 1 1/4 lb)

3 medium carrots, peeled or scrubbed

1 large crisp apple (Honeycrisp or Fuji work great), cored and thinly sliced or julienned

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon fresh lemon juice

1 teaspoon maple syrup or honey (optional, to taste)

1/4 teaspoon fine sea salt, more to taste

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley (or cilantro if you prefer)

1/4 cup toasted walnuts or pecans, roughly chopped (optional for crunch)

How to Make this

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1. Preheat oven to 400 F. Wrap each scrubbed beet in foil and roast on a rimmed baking sheet until a knife slides in easily, about 45 to 60 minutes depending on size.

2. While beets roast, toast the walnuts or pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, stirring so they do not burn. Roughly chop and set aside.

3. When beets are cool enough to handle, unwrap and rub the skins off with a paper towel or your fingers. It usually slips right off. Cut beets into thin matchsticks or grate them on the large holes of a box grater.

4. Peel or scrub the carrots and either julienne or grate them to roughly match the beets. This keeps the texture even.

5. Core the apple and thinly slice or julienne it. No need to peel unless you want to. Toss the apple with a squeeze of lemon if you are not using the lemon in the dressing right away so it doesn’t brown.

6. Whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup or honey if using, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust salt or sweetener.

7. In a large bowl combine the shredded beets, carrots and apple. Pour the dressing over and toss gently until everything is well coated. If the beets release a lot of juice you can add a little more oil or vinegar to balance the flavor.

8. Fold in 2 tablespoons chopped fresh parsley or cilantro and the toasted nuts. Check seasoning and add more salt or pepper if needed.

9. Let the salad sit for 10 to 20 minutes to let the flavors marry. It can be served immediately or chilled. It keeps well in the fridge for a couple days but the apple will soften over time.

10. Serve as a side or on top of greens for a light meal. Tip: use a mandoline or food processor shredder to save time, and keep a towel nearby since beet juice stains.

Equipment Needed

1. Rimmed baking sheet
2. Aluminum foil
3. Dry skillet (for toasting nuts)
4. Box grater or mandoline or food processor shredder
5. Chef’s knife
6. Cutting board
7. Large mixing bowl
8. Small bowl or jar plus a whisk (for the dressing)
9. Measuring spoons
10. Paper towels or a kitchen towel (beet juice stains)

FAQ

Q: Do the beets need to be cooked or can I use them raw?

A: You can do either. Roasting or boiling softens them and brings out their sweetness, but thinly shredded raw beets give a nice crunch and a fresher taste. If you use raw, make sure to cut them very thin so they’re not tough to chew.

Q: How do I cook the beets so they don’t stain my hands and kitchen?

A: Roast them wrapped in foil at 400 F until tender, about 45 to 60 minutes depending on size. Let them cool in the foil then slip the skins off with a paper towel. Wear gloves or use tongs to avoid stains, and wipe surfaces quickly with a bit of lemon juice or vinegar if you do get beet juice on them.

Q: Can I swap the apple for something else?

A: Yes. Pears, jicama, or even thin slices of fennel work well. Choose something crisp and slightly sweet to balance the earthiness of the beets. If you swap for something juicier like pear, dress the salad just before serving so it doesn’t get soggy.

Q: I have a nut allergy. What can I use instead of walnuts or pecans for crunch?

A: Try roasted pumpkin seeds, sunflower seeds, or toasted coconut flakes. You can also use crispy chickpeas for a different texture. Any of those add crunch without the nut risk.

Q: How long will the salad keep in the fridge?

A: Dressed, it keeps 2 to 3 days in an airtight container but the apple and carrots will soften and lose crunch. If you want it fresher, store the dressing separately and toss just before serving.

Q: Can I make this ahead for a party?

A: Yes make the beets up to 2 days ahead and keep them chilled. Slice the apple right before serving or toss the apple in a little lemon juice to slow browning. Mix the dressing separately and combine everything about 20 minutes before guests arrive so flavors can marry but the salad stays crisp.

Beet Carrot Apple Salad Recipe – Steph Gaudreau Substitutions and Variations

Beets: swap with 3 medium roasted sweet potatoes, peeled and diced, for a sweeter, earthier base that still holds up well in a chilled salad.
Apple: use 1 cup thinly sliced firm pear instead, tasting a little softer and less tart but still crisp enough to add contrast.
Walnuts or pecans: substitute 1/4 cup pumpkin seeds or sunflower seeds if you want nut free crunch, they toast nicely and give a similar texture.
Apple cider vinegar: replace with 1 tablespoon white wine vinegar plus 1 teaspoon mustard or a splash of orange juice, to keep brightness if you dont have ACV.

Pro Tips

1) Roast beets wrapped tight in foil so they steam and soften faster, but poke a little hole in each foil packet so pressure can escape. Let them cool in the foil for 10 minutes before peeling, it makes the skins slide off way easier.

2) Wear an apron and keep a damp paper towel or cloth nearby while you shred beets. Beet juice stains everything. If your hands get stained, rub with a little lemon or baking soda and rinse, that helps a lot.

3) If the beets give off a lot of juice when you toss the salad, taste the dressing again and add a splash more oil or a bit more sweetener to balance the acidity. The liquid can water the dressing down quickly, so adjust little by little.

4) Toast the nuts in a dry pan but watch them closely, they go from golden to burned in seconds. Chop them right before serving so they stay crunchy, and toss the apple slices with lemon if you wont serve the salad right away so they dont turn brown.

Beet Carrot Apple Salad Recipe – Steph Gaudreau

Recipe by Toni Baldesera

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I just made Beet Carrot Apple Salad and I can't stop thinking about how it turns boring lunches into bright, crunchy flavor explosions.

Servings

servings

Calories

216

kcal

Equipment: 1. Rimmed baking sheet
2. Aluminum foil
3. Dry skillet (for toasting nuts)
4. Box grater or mandoline or food processor shredder
5. Chef’s knife
6. Cutting board
7. Large mixing bowl
8. Small bowl or jar plus a whisk (for the dressing)
9. Measuring spoons
10. Paper towels or a kitchen towel (beet juice stains)

Ingredients

3 medium beets, scrubbed and trimmed (about 1 to 1 1/4 lb)
3 medium carrots, peeled or scrubbed
1 large crisp apple (Honeycrisp or Fuji work great), cored and thinly sliced or julienned
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey (optional, to taste)
1/4 teaspoon fine sea salt, more to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (or cilantro if you prefer)
1/4 cup toasted walnuts or pecans, roughly chopped (optional for crunch)

Directions

Preheat oven to 400 F. Wrap each scrubbed beet in foil and roast on a rimmed baking sheet until a knife slides in easily, about 45 to 60 minutes depending on size.
While beets roast, toast the walnuts or pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, stirring so they do not burn. Roughly chop and set aside.
When beets are cool enough to handle, unwrap and rub the skins off with a paper towel or your fingers. It usually slips right off. Cut beets into thin matchsticks or grate them on the large holes of a box grater.
Peel or scrub the carrots and either julienne or grate them to roughly match the beets. This keeps the texture even.
Core the apple and thinly slice or julienne it. No need to peel unless you want to. Toss the apple with a squeeze of lemon if you are not using the lemon in the dressing right away so it doesn't brown.
Whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup or honey if using, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust salt or sweetener.
In a large bowl combine the shredded beets, carrots and apple. Pour the dressing over and toss gently until everything is well coated. If the beets release a lot of juice you can add a little more oil or vinegar to balance the flavor.
Fold in 2 tablespoons chopped fresh parsley or cilantro and the toasted nuts. Check seasoning and add more salt or pepper if needed.
Let the salad sit for 10 to 20 minutes to let the flavors marry. It can be served immediately or chilled. It keeps well in the fridge for a couple days but the apple will soften over time.
Serve as a side or on top of greens for a light meal. Tip: use a mandoline or food processor shredder to save time, and keep a towel nearby since beet juice stains.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.