Beet apple salad is a refreshing, visually stunning dish that will delight your taste buds. It’s a vibrant fusion of grated beets, crisp apples, and crunchy carrots, finished with a zesty ginger and lime dressing. This delightful combination will entice even the staunchest beet-haters. It’s a taste sensation!
Why You’ll Love Beet Apple Salad
- Vibrant Flavor Fusion– Beet carrot apple salad offers a unique and compelling flavor combination that will captivate your taste buds. The earthy sweetness of beets blends harmoniously with the crisp, refreshing taste of apples. It’s a delightful balance of flavors.
- Colorful Presentation– This salad is a feast for the eyes as much as for the palate. The vivid colors of grated beets, apples, and carrots create a stunning visual display.
- Textural Delights– Beet salad brings together a medley of textures that make each bite a delightful experience. The grated beets offer a tender yet slightly crunchy texture, while the apples provide a juicy and crisp element. Adding grated carrots adds a satisfying crunch, creating a well-rounded and enjoyable mouthfeel.
- Nutritional Powerhouse– Not only does beetroot apple salad offer an explosion of flavors, but it’s a nutritional powerhouse. Beets contain essential vitamins, minerals, and antioxidants, which promote overall health and well-being. Apples and carrots also contribute nutrients, such as dietary fiber and vitamin C, making this salad wholesome and nutritious.
Beet and Apple Salad Ingredient Notes
Beets– Their jewel-toned hues range from deep ruby reds to golden yellows. I prefer ruby-colored beets in this recipe for the visual contrast, though golden beets also work well.
Apples– Bring a burst of natural sweetness to the salad, balancing the earthy undertones and adding a refreshing crunch. I prefer to use Honeycrisp apples in this recipe because they provide a good balance of sweet and tart.
Carrots– Carrots play a crucial role in this salad with their vibrant orange hue and satisfying crunch. They bring a pop of color and texture, enhancing the overall visual appeal. They also offer a subtle sweetness that complements the beets and apples beautifully.
Ginger– The ginger’s sharpness cuts through the beet’s earthiness.
Lime– The tanginess of lime creates a refreshing symphony of flavors that perfectly balances the sweetness of the ingredients.
A Few Recipe Notes
- Use A Food Processor– Using a food processor to shred the fruit and vegetables will cut down on prep time significantly.
- Make It To Taste– This beetroot carrot salad is very forgiving and easy to tailor to your personal preference. Add more ginger to make it spicier, more apple or honey to make it sweeter, or more lime juice for a punchier tang.
- Chill It Well– While this salad tastes fantastic at room temperature, it tastes even better cold. Chill in the refrigerator for at least 2 to 3 hours before serving.
Storage
Store in an airtight container in the refrigerator. This salad tastes best if consumed within 3-4 days.
What To Serve With Carrot and Beet Salad
Sirloin tip roast, bottom round roast, or flanken ribs are perfect for serving with carrot and beet salad.
And for dessert, you might try gluten-free Victoria sponge, gluten-free chocolate cake, or Paleo donuts.
This recipe was originally published in January 2013. Blog post and recipe card updated to include better instructions and notes in June 2023.
Beet Apple Salad
It's a vibrant fusion of grated beets, crisp apples, and crunchy carrots, finished with a zesty ginger and lime dressing.
Ingredients
- 1 ¾ cup peeled and grated ruby beets
- 1 ¾ cup peeled and grated carrots
- 1 ¾ cup peeled and grated Honeycrisp apple
- 3 to 4 tablespoons lime juice, fresh squeezed
- 2 to 3 teaspoons fresh ginger root, finely grated (I like to use a microplane)
Instructions
- In a large bowl, combine the grated beets, carrots, and apples.
- Toss in the lime juice and grated ginger, and refrigerate until ready to serve. Consume within 3-4 days.
Notes
Use A Food Processor- Using a food processor to shred the fruit and vegetables will cut down on prep time significantly.
Make It To Taste- This beetroot carrot salad is very forgiving and easy to tailor to your personal preference. Add more ginger to make it spicier, more apple or honey to make it sweeter, or more lime juice for a punchier tang.
Chill It Well- While this salad tastes fantastic at room temperature, it tastes even better cold. Chill in the refrigerator for at least 2 to 3 hours before serving.
Beets- I prefer ruby-colored beets in this recipe for the visual contrast, though golden beets also work well.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 29Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
Sheri says
Megan I just had a beet root salad at Palmer Downtown Deli last week. I expected the beets to be pickled as I had never heard of eating raw beets before. I love beets but my hubby does NOT so I have never bothered with them since I’ve been married. Well I was most surprised to see raw beets finely chopped and tossed in with the greens. I gave him a taste and he actually thought they were good. Yippee…guess what I’ll be growing in my garden from now on. And this recipe looks absolutely yummy. Can’t wait to try it.
MAID in Alaska says
Thanks, Sheri! I didn’t know you could eat them raw either. 🙂 Thanks for the idea with a salad – this would probably be good over raw spinach!
Nicole says
I can never get enough beets when they are in season. This looks like a great recipe to take to a holiday potluck, bet it would be good with some dried cranberries too.
MAID in Alaska says
Dried cranberries… excellent suggestion, Nicole! That does sound yummy!
Chantal says
I added dried cranberries and pumpkin kernels and it was delicious!
Linda says
Took me a while to get my head (and stomach) wrapped around beets, but since there are so many unique ways to prepare them and not just boiled like back in the day. For instance, a friend made the most delicious raw salad for Thanksgiving as a side–all kinds of julienned vegs with a vinaigrette similar to yours in this post. I went nuts! Scored all the leftovers too and had them for several days afterward. We need to eat more stuff like this!
MAID in Alaska says
Hi Linda! We really do need to eat more raw salads/veggies like this. It’s more goal after Christmas to do that. I remember mom feeding me beets as a kid, but they were chunks in a can – definitely nothing like this!!
Hugs,
Megan
Terris@ Free Eats says
This sounds like such a great dish to add balance to a holiday meal. Raw and refreshing. Awesome recipe Megan!
MAID in Alaska says
Thank you, Terris! 🙂
beyondthepeel says
What an outstanding salad. Droollicious right from the gate. This will make a beautiful accompaniment for some dinners this winter.
MAID in Alaska says
Thank you, beyondthepeel! 😉 Happy Holidays!
Rochelle says
I hate beets, but I love this salad!
Jessica says
Oh, and you can use the beet greens in a salad, too! I did that last year with some of our harvest. YUM!
Kath Humphrey says
This looks absolutely delicious. We often have raw beets in our salad but I have never tried this combination before.
Another really tasty way to eat beets (although not raw) is roasted with the other vegetables when you have a roast dinner, simply scrub, trim the ends and roll in coconut oil (or substitute oil) and roast as you would for potato etc. This brings out the most amazing flavours
Denise says
Part of my New Year Resolution is to give beets a go. Thanks for the recipe.
Anne says
This is so pretty! I want to make it, but my son is allergic to carrots… maybe I’ll try it with broccoli instead!
dairyfreeswitzerland says
Made this for lunch today and loved it! Thanks for the recipe.
Megan says
You’re welcome! Glad you enjoyed it!
🙂 Megan
Jenni says
What a wonderful, fresh salad! I needed a fresh, healthy side to go with a BBQ pork sandwich and this was perfect. I didn’t have lime, so used grapefruit instead + 1/2 TBS of white wine vinegar. Thanks!
Megan says
Hey Jenni! I’m so glad you enjoyed it – and thanks for the substitution notes!
🙂 Megan
Grace says
I just came across your site, thank you for your great recipes, excited to try them.
Heather @Gluten-Free Cat says
So delicious, Megan! I love raw beets! Thanks so much for sharing this salad at Raw Foods Thursdays. Love the salad AND the dressing. Yum! I’ll be highlighting it at tomorrow’s event. Hope to see you tomorrow!!
Heather
Megan says
Thanks so much, Heather! This is one of my favorite salads. 🙂
Hugs,
Megan
lili says
What would you suggest in place of oil? I am trying to omit oils from my diet and just eating plant based whole foods. Thank you
Megan says
Hi Lili,
I think you’d be fine eliminating the oil altogether if you wanted to.
😉 Megan
lili says
Thank you Megan
Sonya K says
Looks yummy, I bought a 5lb bag of carrots last week, so I’ve been making lots of carrot raisin slaw. I’m sure beets and apples would also taste great with carrots.
Megan says
Oh they do! Especially with the ginger and the lime. You’ll love it! 😉
Megan
Cheryl Tracy says
I tried this salad last night for dinner and I loved it! It will be a regular part of my diet from now on. Thank you!
Megan says
You’re welcome, Cheryl! Glad you enjoyed it!
Bethany says
I made this dressing for a different beet salad the other night and it was delicious. I’ll definitely make it again!
Led Zep says
Did you know that if you juice beetroot, apple and carrot, you create a ‘miracle drink’ extremely rich in a variety of vitamins and minerals? 🙂
Megan says
I bet that would be good!
Patty says
I bet this salad is even healthier! It is SO delish! Perfection!
Karen Graber says
A question about the amounts—is that one and 3/4 cups of beets (& carrots & apples) or just 3/4 cup of beets?
Megan says
It’s 1 3/4 cup, or one and 3/4 cup. 😉
Cher says
How long do you think you can leave this in the fridge?
Do you think you could freeze it fir a side dish?
Megan says
Hi Cher,
I’d say max 3-4 days in the fridge. It’s best eaten within 1-2 days. I definitely do not recommend freezing this dish.
Patty says
It won’t freeze, or rather it will, but when it thaws I know at least the carrots will be mush.
Ashton says
Yummo! Made this last night and I added pear! Had it over salad, used ginger power, had no fresh ginger.
Thanks for the recipe!
Anne says
Will definitely try this recipe too. I have a recipe with 2 beets peeled & grated, 3 big carrots & 2 apples washed & grated, can also add thinly sliced lettuce, celery & any other vegies, nuts & seeds of choice, to give extra crunch, flavour & make the salad go further. the dressing, is juice of 1 orange, 3 Tblspn oil ( I used grape oil my choice) 1/2 Tspn paprika, & 1/2 Tspn cumin powder. Sultanas can be added if liked. I use the sultanas in my Carrot & orange salad. Trying raw vegie salads is surprising just how many people just LOVE them when they have a try.
Nora says
Thank you Meagan! I tried your recipe in search of a beet recipe that I might like. Like you, I never had liked the beets I’d tried before. This was very good! My family enjoyed it too..
Megan says
That’s great! Thanks for letting me know, Nora. I’m glad you all enjoyed it!
Pamela W Maxson says
This isn´t a good recipe, this is a GREAT recipe! I keep making it to go along side a big green salad! Thank you for a recipe that is good for you AND that actually tastes delicious! I would not change a thing. I find that I don´t need a lot of honey, but I do still put a little in my salad.
Mēgan says
Thanks for coming back here and letting me know your thoughts, Pamela! I’m glad you enjoy it!
Kerri says
I LOVE, LOVE, LOVE this slaw! I have no idea how I first came across it, but have been making it at Thanksgiving (and in the fall, in general) for many years. It’s seasonal and such a phenomenally clean balance to the rest of the meal. Also, it keeps really well. Thank you so very much!
Mēgan says
Hi Kerri,
You are very welcome! I’m happy you enjoy it.