Crunchy, bright and naturally sweet, this Raw Beet Salad with Apples and Carrots is an easy, healthy way to enjoy beets. With just five main ingredients (plus salt) and minimal prep, it’s a refreshing side or light lunch that’s dairy-free, vegan, and full of color and texture.
Raw Beet Salad with Apples and Carrots
This shredded raw beet salad may sound simple, but the combination of crisp beets, sweet apple, and tender carrots tossed with bright lemon juice and olive oil creates a balanced, flavorful dish. Raw beets have a firmer texture and a milder, less earthy sweetness than roasted beets, which makes them ideal when paired with crunchy apples and carrots. Serve it as a colorful side dish, a topping for grain bowls, or a light lunch on its own.
Can beets be eaten raw in salad?
Yes—beets can absolutely be eaten raw. For salads, peel and shred or grate whole beets so they’re easy to chew and blend with other ingredients. You can shred them with a box grater, pulse them briefly in a food processor, or use a julienne blade on a mandolin. Be aware that slicing or shredding red beets can stain surfaces and hands; golden beets stain less and offer an attractive color contrast when mixed with red beets. Prepare them over the sink or on a cutting board for easier cleanup.
Raw Beet Salad Ingredients
- Beets: 1 cup peeled and shredded beets (about 1 large or 2 small)
- Carrots: 1 cup shredded carrots
- Apple: 1 large red apple (Honeycrisp or Pink Lady recommended), cored and cut into matchsticks
- Dressing: Juice of 1 large lemon, 2 tablespoons extra virgin olive oil, and 1/8 teaspoon salt (adjust to taste)
How to Make Raw Beet Salad
Preparation is quick. Start by peeling the beets and apple. Shred the beets and carrots using a box grater, food processor, or mandolin fitted with a julienne blade. If using a mandolin, take care and use the safety guard. Cut the apple into thin matchsticks so it blends well with the shredded vegetables.
Combine the shredded beets, shredded carrots, and apple matchsticks in a mixing bowl. Squeeze the lemon juice over the vegetables, drizzle with olive oil, and sprinkle the salt. Toss well to ensure everything is coated and the lemon can slightly soften the beets’ texture. Taste and adjust seasoning—add a touch more lemon or a pinch more salt if desired. Chill for 10–15 minutes if you prefer a cooler, crisper salad, or serve immediately at room temperature.
Storage
Stored in an airtight container, this salad keeps well in the refrigerator for 4–5 days. The lemon juice helps preserve color and texture, but the apple and beets may become slightly softer over time. Stir before serving and add a fresh squeeze of lemon if the flavors have mellowed.
Variations
- Color: Mix red and golden beets for a striking presentation.
- Crunch: Add shredded jicama for extra crispness.
- Citrus: Substitute or add orange segments for a sweeter citrus note.
- Spice: Grate a little fresh ginger into the dressing for a spicy lift.
- Protein & crunch: Stir in chopped walnuts, pecans, or sunflower seeds.
- Herbs: Finish with fresh mint, parsley, dill, or tarragon for brightness.
- Optional cheese: For non-vegan versions, top with crumbled goat cheese or feta.
Benefits of eating raw beets
Beets are rich in vitamins and minerals, including folate, manganese, and copper. They add color, fiber, and nutrients to meals and make a healthy addition to a balanced diet. Including raw beets in salads preserves their fresh texture and many of their natural nutrients.
More Salad Recipes You’ll Love
- Quick Cabbage Slaw
- Asian Slaw with Mango
- Spiralized Apple and Cabbage Slaw
- Sea Scallops, Arugula, and Beet Salad
- Green Bean Salad
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Raw Beet Salad with Apples and Carrots
A crisp, colorful salad combining shredded beets and carrots with sweet apple and a lemon-olive oil dressing. Ready in about 10 minutes.
Yield: 4 servings • Prep: 10 mins • Cook: 0 mins • Total: 10 mins
Nutrition (per serving, approximate): Calories: 112 • Carbs: 13 g • Protein: 1 g • Fat: 7 g • Fiber: 3 g
Equipment
- Box grater, food processor, or mandolin (for shredding/julienne)
Ingredients
- 1 cup peeled and shredded beets (from 1 large or 2 small)
- 1 cup shredded carrots
- 1 large red apple, cored and cut into matchsticks
- Juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon salt (or to taste)
Instructions
- Peel the beets and apple. Shred the beets and carrots using a grater, food processor, or mandolin; cut the apple into thin matchsticks.
- Place the beets, carrots, and apple in a mixing bowl.
- Pour the lemon juice over the vegetables, add the olive oil and salt, and toss thoroughly to combine.
- Taste and adjust seasoning. Chill for 10–15 minutes if desired, then serve cold or at room temperature.
Notes
I often buy pre-shredded carrots to save time and use a mandolin with a julienne blade for the beets and apple when available. If you don’t have a mandolin, a box grater or food processor works well. Beets can stain, so take care while preparing them.
Nutrition
Per serving: ~112 kcal, Carbs 13 g, Protein 1 g, Fat 7 g, Fiber 3 g, Sugar ~8.5 g, Sodium ~81 mg.