Beet, Apple, and Carrot Salad

This Citrus Beet, Apple, and Carrot salad is incredibly delicious, healthy, and perfect for any time of the year. Packed with flavors, nutrients, and vitamins needed for the cold winter days.

Beet, Apple, and Carrot Salad Recipe

Beet, apple, and carrot salad is a vibrant, refreshing, and nourishing mix of earthy beets, crisp apples, and sweet carrots. Tossed in a light citrusy dressing, this colorful salad offers a perfect balance of flavors and textures – a delightful combination for a healthy and delicious side dish.

Ingredients for Beet, Apple, and Carrot Salad Recipe

• Beetroot: Roasted beets, both red and golden, julienned to 1/8-inch thickness (not shredded).
• Carrot: Raw carrot shredded on the large side of the box grater.
• Apple: A sweet and crisp apple, such as Honeycrisp or Fuji for a fruity flavor.
• Herbs: Fresh mint, dill, and cilantro leaves, adding a burst of herbal freshness and aroma.
• Lemon: Freshly squeezed lemon juice, adding a zesty and citrusy kick to brighten up the flavors.
• Orange: Juice from a sweet orange, like Navel, enhances the sweetness and citrus taste.
• Balsamic Vinegar: Adding depth and a subtle tanginess to the dressing.
• Oil: Use a light oil, like hazelnut or almond oil, for a nutty, rich flavor in the dressing.
• Four Peppercorns: Or Black Pepper, adding a hint of spice and warmth.
• Salt (optional): Since the vinaigrette is already acidic and salty, add salt if desired.

Beet, Apple, and Carrot Salad Recipe

• 2 medium roasted golden beets (2 cups/340g), julienned to1/8-inch thickness
• 3 medium roasted red beets (3 cups/510g), julienned to 1/8-inch thickness
• 1 medium raw carrot (1 cup/55g ), peeled and shredded large
• 1 crisp apple (1 cup packed/200g) Honeycrisp or Fuji, unpeeled, shredded
• 2 tablespoons (11g) fresh spearmint (mint), finely chopped
• 2 tablespoons (8g) fresh cilantro leaves, finely chopped
• 1 tablespoon (4g) fresh dill weed, finely chopped

Citrus Vinaigrette (Yields: 1/2 cup)

• 3 tablespoons (45ml) freshly squeezed lemon juice
• 5 tablespoons (75ml) freshly squeezed orange juice (about 1 large navel orange)
• 1-2 tablespoons (15ml) thick, high-quality balsamic vinegar, to taste
• 1-2 tablespoons (15ml) hazelnut or almond oil
• 1/4 teaspoon (0.6g) freshly ground four peppercorns or black pepper, to taste
• 1/4 teaspoon (1.5g) Himalayan pink salt or kosher salt, optional, to taste

Recommended Equipment

• Mandoline Slicer: For julienning beets.
• Box Grater: For grating apples and carrots.
• Jar or Bowl: To mix dressing ingredients

How to Make Beet, Apple, and Carrot Salad

Prepare the Ingredients: Julienne the roasted beets to 1/8-inch thickness using a mandoline slicer. Shred the raw carrot and apple (for a fruity flavor) on the large side of the box grater. Drizzle the shredded apple with lemon juice to prevent browning. Finely chop fresh mint, dill leaves/weed, and cilantro leaves, and add everything to a large bowl.

Vinaigrette: In a jar or bowl, combine freshly squeezed lemon juice (not bottled), orange juice, balsamic vinegar, light oil (like hazelnut or almond oil), ground four peppercorns or black pepper, and salt if desired. Shake or mix well to make the vinaigrette.

Dress the Salad: Pour about 1/4 cup (50ml) of the citrus vinaigrette over the salad and toss gently to ensure an even coating. Taste and adjust seasonings, or add more vinaigrette to your taste.

Serve: Garnish with fresh herbs and serve with extra vinaigrette on the side.

Recipe Tips for Best Results

• Uniform Slicing: Use a mandoline slicer for uniform julienne cuts on the beets.
• Box Grater: Use the larger side for consistent shreds of apple and carrot.
• Freshness Matters: Ensure ingredients are fresh for vibrant flavors and textures.
• Apple Tip: Drizzle lemon juice over shredded apples to prevent browning and enhance freshness.
• Taste and Adjust: Gradually add the citrus vinaigrette, tasting as you go.

Storage & Serving

This is one of those simple and convenient salads that become even tastier as it sit in the refrigerator.

• Make-Ahead: Roast and julienne beets a day ahead, and refrigerate until ready to use.
• Meal Prep: Divide the salad into individual containers for quick lunch or snacks.
• Storage: Store the leftover salad in an airtight container in the refrigerator for up to 3-4 days.
• Serving: Enjoy salad cold, warm, or refresh it by adding an extra drizzle of citrus vinaigrette.
• Yields: 5 cups / 2 lbs. 1.19 oz / 942 grams.
• Serving Size: 4-6 servings, about 1 cup / 235 grams per serving.

Serving Suggestions

• Side Dish: Serve as a refreshing side dish for grilled meats or seafood.
• Bread: Pile it on a slice of crusty bread for a quick and tasty bruschetta.
• Potatoes: Serve alongside mashed potatoes for a wholesome meal.
• Appetizer: Great as a colorful addition to a charcuterie or appetizer board.
• Grain: Pair with rice or quinoa for a nutritious grain bowl.

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