BEET CARROT APPLE SALAD RECIPE
Beet Carrot Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty, paleo, and gluten-free. Learn how!
Provided by Steph Gaudreau
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it'll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
- Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don't put any seeds into the salad.
- Add the olive oil, salt, pepper, and honey (optional).
- Toss the salad well until everything is evenly combined. I use my hands because they're the best tool for the job.
- Keeps in the fridge for up to 3 days.
Nutrition Facts : Calories 78 kcal, Carbohydrate 14 g, Fat 2 g, Sodium 326 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
RAW BEET, CARROT & APPLE SALAD WITH GINGER LIME DRESSING
Light and refreshing, this Raw Beet Salad will even make the beet-haters want a second helping!
Provided by Megan Ancheta
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the grated beets, carrots, and apple.
- Toss in the lime juice and grated ginger, and refrigerate until ready to serve.
CRUNCHY BEET CARROT SLAW
Crunchy Beet Carrot Slaw Recipe - A light vegetarian salad with massive crunch and flavor. Only 5 base ingredients, and a simple dressing, yet huge wow-factor!
Provided by Sommer Collier
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
- Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
- In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 4 ounces, Calories 131 kcal, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 42 mg, Fiber 2 g, Sugar 10 g
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
GRATED CARROT AND (RAW) BEET SALAD
Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
- Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
- Add any desired add-ins and toss again.
- Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
- If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9
RAW BEET SALAD
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
RAW BEET SALAD (SHREDDED OR SPIRALIZED)
This raw beet salad is crunchy, refreshing, and very filling. It's made with shredded or spiralized fresh beets and a very simple dressing. It's perfect as a side salad or cold side dish.
Provided by Maria Ushakova
Categories Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Place the shredded beets, carrots, and parsley into a salad bowl.
- Slice the apple into small cubes. Place the diced apple into a small bowl and pour the lemon juice over it. Mix to make sure all the pieces are covered in lemon juice. Then add it to the beets.
- Add the pumpkin seeds, olive oil, and balsamic vinegar. Toss to combine. Season with salt if needed.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 13.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14.1 grams fat, Fiber 3.4 grams fiber, Protein 4.5 grams protein, SaturatedFat 2.2 grams saturated fat, ServingSize 1/5 of recipe, Sodium 48.1 grams sodium, Sugar 8.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11.9 grams unsaturated fat
CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS
Provided by Joshua McFadden
Categories Salad Side Raisin Pistachio Root Vegetable Beet Carrot Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
- Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
- Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
RAW BEET SALAD WITH APPLES & RAISINS
Make and share this Raw Beet Salad With Apples & Raisins recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix sour cream, mustard and vinegar.
- Set aside.
- Grate beets by hand using the second-largest hole on a 4 sided grater or using the grating attachment on a food processor.
- Put in a mixing bowl.
- Core apple but do not peel.
- Cut into 1/2-inch cubes and add to beets.
- Add raisins, hazelnuts and chives.
- Season with salt and pepper.
- Add sour cream dressing and mix well.
- Taste for seasoning and serve over watercress.
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