I recently experimented with a Raw Beet Salad With Apples And Carrots that instantly caught my attention. The dish features grated beets, crisp carrots and juicy apple slices tossed in extra virgin olive oil and a tangy apple cider vinegar with fresh mint and a hint of cumin. Its vibrant flavor profile invites you to learn more.

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I love experimenting with salads that bring a fresh twist to familiar flavors. This raw beet salad is one of my favorite discoveries.

I start with 3 medium raw beets that I peel and grate, then toss them with 2 medium carrots julienned into thin strips and 1 large apple similarly cut. The mix feels reminiscent of a cabbage, beet, and carrot salad or even those Greek salad recipes that always excite the taste buds.

I drizzle in 2 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, and 2 tbsp freshly squeezed lemon juice to create a zesty base. Add a pinch of 1/4 tsp ground cumin, and sprinkle over some fresh intensity with 2 tbsp chopped mint leaves.

I sometimes mix in a little 1 tsp honey for a hint of sweetness. Salt and freshly ground black pepper finish the dish perfectly making it a bright, flavorful salad that truly stands out.

Why I Like this Recipe

I really like this recipe because I love how fresh and vibrant it tastes even though its super simple to prepare. The mix of crunchy beets, carrots, and apple creates a cool twist on coleslaw that always surprises me with its unique textures.

I also dig how the dressing comes together. The blend of olive oil, lemon juice, mint, and cumin really gives it a tangy and sweet kick, and its not too heavy. It just hits the spot whenever I need something light but flavorful.

Plus, I appreciate that it only takes a few minutes to throw together and the flavors get even better after a short sit around 10 to 15 minutes. It kind of lets me relax and enjoy the process instead of feeling rushed in the kitchen.

Ingredients

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Raw Beets: High in fiber and nutrients, they create a sweet yet earthy flavor plus bright color.
Carrots: Crunchy vegetable, provides vitamin A, adds a crisp texture and natural sweetness to salad.
Apple: Juicy and crisp, offers natural sweetness and fiber, balancing tangy and savory notes.
Olive Oil: Heart healthy oil that smooths the flavors, adding richness and aiding nutrient absorption.
Apple Cider Vinegar: Adds a tangy twist and acidity, balancing the salad with a slight bite.
Lemon Juice: Fresh and zesty, accentuates flavors and gives the salad a bright citrusy kick.
Mint Leaves: Provide a light aromatic freshness that livens up the dish and balances flavors.
Honey: A hint optional sweetener that warms the flavors and enhances the natural sweetness.

Ingredient Quantities

3 medum raw beets, peeled and grated

2 medium carrots, julienned

1 large apple, cored and julienned

2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

2 tbsp freshly squeezed lemon juice

1/4 tsp ground cumin

2 tbsp chopped fresh mint leaves

1 tsp honey (optional)

Salt and freshly ground black pepper to taste

How to Make this

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1. Start by grating the peeled beets, and julienne the carrots and apple into a large bowl.

2. In a small bowl, mix together the olive oil, apple cider vinegar, lemon juice, cumin, chopped mint, and if you’re using it, the honey.

3. Season the dressing with salt and freshly ground black pepper to taste then stir well.

4. Pour the dressing over the grated beets, carrots, and apple; toss everything until its all evenly coated.

5. Let the salad sit for about 10 to 15 minutes so the flavors can blend together nicely.

6. Give it one more good mix before serving. Enjoy this fresh, crunchy twist on coleslaw!

Equipment Needed

1. A vegetable peeler for peeling the beets and apple
2. A grater to shred the beets evenly
3. A sharp knife for julienning the carrots and apple
4. A cutting board to work on while prepping the produce
5. A large bowl for combining the grated beets, carrots, and apple
6. A small bowl for mixing together the oil, vinegar, lemon juice, cumin, mint, and honey
7. Measuring spoons and cups to get the right amounts of each ingredient
8. A mixing spoon or whisk to stir the dressing and toss the salad ingredients together

FAQ

Question: Can I prepare this salad ahead of time?

Answer: Yeah you can make it a few hours in advance but it tastes best when fresh cause the veggies may lose their crunch.

Question: What type of apple should I use?

Answer: I recommend using a firm, tart apple like Granny Smith or Honeycrisp that keeps its crunch when mixed with the other ingredients.

Question: Is the honey really necessary?

Answer: Not at all, it’s optional. Skip it if you like your salad extra tangy or if youre watching your sugar intake.

Question: Can I swap beets for another veggie?

Answer: Sure you can experiment with other root veggies but remember each vegetable has its own flavor so youll have to adjust the seasoning.

Question: Do I need any special tools to julienne the carrots and apple?

Answer: A sharp knife will do the trick, just take your time to cut them evenly. Practice makes perfect if youre not used to it.

Raw Beet Salad Recipe Substitutions and Variations

Instead of extra virgin olive oil, you could use avocado oil or even walnut oil if you wanna try something different
If you dont have apple cider vinegar, white wine vinegar or rice vinegar works pretty well too
In place of lemon juice, squeeze some lime juice for a slightly different but still tangy flavor
Instead of ground cumin, you can mix in a bit of ground coriander powder to get that warm, nutty flavor
If fresh mint is hard to come by, chopped basil or cilantro can be used as a substitute for a different herbal twist

Pro Tips

1. When you’re grating the beets, be super careful cause they tend to stain really easy, so you might wanna wear gloves or get an old cutting board so you don’t ruin newer ones.

2. Try to chop and julienne the carrots and apple as evenly as possible; uneven pieces can make some bites too soggy while others stay too crunchy. It’s a bit of a hassle but makes a difference.

3. If you can, whisk your dressing really well to blend the olive oil with the acids in the vinegar and lemon juice. Sometimes if it isn’t mixed enough, the flavor gets all over the place.

4. Letting the salad sit for like 10 to 15 mins is key, but don’t leave it too long. Doing that helps the flavors meld, but if you wait too much it might get a bit too soft. Enjoy experimenting!

Raw Beet Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

136

kcal

Equipment: 1. A vegetable peeler for peeling the beets and apple
2. A grater to shred the beets evenly
3. A sharp knife for julienning the carrots and apple
4. A cutting board to work on while prepping the produce
5. A large bowl for combining the grated beets, carrots, and apple
6. A small bowl for mixing together the oil, vinegar, lemon juice, cumin, mint, and honey
7. Measuring spoons and cups to get the right amounts of each ingredient
8. A mixing spoon or whisk to stir the dressing and toss the salad ingredients together

Ingredients

3 medum raw beets, peeled and grated
2 medium carrots, julienned
1 large apple, cored and julienned
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
1/4 tsp ground cumin
2 tbsp chopped fresh mint leaves
1 tsp honey (optional)
Salt and freshly ground black pepper to taste

Directions

Start by grating the peeled beets, and julienne the carrots and apple into a large bowl.
In a small bowl, mix together the olive oil, apple cider vinegar, lemon juice, cumin, chopped mint, and if you're using it, the honey.
Season the dressing with salt and freshly ground black pepper to taste then stir well.
Pour the dressing over the grated beets, carrots, and apple; toss everything until its all evenly coated.
Let the salad sit for about 10 to 15 minutes so the flavors can blend together nicely.
Give it one more good mix before serving. Enjoy this fresh, crunchy twist on coleslaw!

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.