Apple Beet and Carrot Salad, the freshest beet salad ever! This is perfect for whipping up last minute, and trust me, the whole family will enjoy the subtle flavor and tender crunch.
In all honesty, I wanted to name this salad ABC Salad, in honor of our grandson who is obsessed with the alphabet. But not just ours here in the U.S.A. Just about anywhere and everywhere there is an alphabet he is interested. He has gone on to learn the Greek alphabet reciting it like a story, and he has learned the codes for the Military alphabet. We are also working on Morse Code. He is quite enamored with the extra letter in the Spanish alphabet, and has assigned one to each alphabet he likes! And now his latest interest is the Cyrillic alphabet. Did I mention he just turned 3? He asked me the other day if I could tell him "the Greek alphabet in Spanish", no baby, I am sorry Grammy can do a lot of things, but definitely not that! That young man is keeping us on our toes!
Beet salads are on the rise!
We are big fans of raw beet salads, and have been enjoying them for many years. This salad is actually deliciously mild in flavor and if it can be said of a raw beet salad, delicate. Raw beets are earthy, but when combined with carrots and apple they are tempered and take on some of the personality of the other vegetables they mingle with. This grated salad has no sugar or sweetener of any kind, letting the apple pieces do their job of adding a touch of sweetness. And if you have fat carrots they offer a bit of sweetness too. These same traits are found in our recipe for Simple Carrot Salad. With each being quick to assemble and just like that, almost instantly you have a salad ready to go on the table!
Hmmm, who would have thought?
Beets seem to be having a resurgence with cooks of all ages, and I couldn't be happier. They are easy to grow, good keepers, and they lend themselves to being used and enjoyed raw or cooked. I think the days of beets being left at the market are coming to a close. This salad ticks the box of something raw being served at meal time. And while I never got in the habit of a meal plan, I do have a few rules, if you will for our meals.
Such as, cook with what I have, being first and foremost, so that we take advantage of what is in the refrigerator and cook with the seasons. Include something raw, and a quick to put together salad like this one, is great. And sit down together to eat, because the best part of the meal is the environment in which you eat, and those you include around your table. I hope you enjoy this Apple Beet and Carrot Salad as much as we do! Here is to good eating for us all!
Ingredients needed for this recipe:
- beets
- apples
- carrots
- lemon juice
- oil
- salt
You will also need the following:
- box grater or food processor
- vegetable peeler
- measuring spoons
- medium sized mixing bowl
- silicone spatula or kitchen spoon
- serving dish
Now we are ready to begin!
Apple Beet and Carrot Salad
adapted from skinnytaste
1 medium/large red beet, peeled and grated
2 medium carrots, peeled and grated
1 large apple, cut into matchsticks
1 to 2 T lemon juice, we used 2
2 T oil, we used avocado
1/8 t salt
Parsley, fresh dill or spinach leaves, or thinly sliced green onion tops for garnish if desired.
Wash, dry and peel 1 large beet and 2 carrots.
Grate using a food processor or box grater. Set aside in a medium sized mixing bowl.
Wash dry and quarter the apple. Remove the core section from each. Slice crossways, then lengthwise to create thin matchstick pieces of apple.
Add the apple pieces to the beet and carrot mixture. Add the lemon juice, oil and salt.
Toss gently and serve immediately or chill until later. Remove from the refrigerator 30-45 minutes before serving is stored in the refrigerator.
Storage options for Apple Beet and Carrot Salad. Store in the refrigerator for up to four days. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Apple Beet and Carrot Salad has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Apple Beet and Carrot Salad
adapted from skinnytaste
1 medium/large red beet, peeled and grated
2 medium carrots, peeled and grated
1 large apple, cut into matchsticks
1 to 2 T lemon juice, we used 2
2 T oil, we used avocado
1/8 t salt
Parsley, fresh dill or spinach leaves, or thinly sliced green onion tops for garnish if desired.
Wash, dry and peel 1 large beet and 2 carrots.
Grate using a food processor or box grater. Set aside in a medium sized mixing bowl.
Wash dry and quarter the apple. Remove the core section from each. Slice crossways, then lengthwise to create thin matchstick pieces of apple.
Add the apple pieces to the beet and carrot mixture. Add the lemon juice, oil and salt.
Toss gently and serve immediately or chill until later. Remove from the refrigerator 30-45 minutes before serving is stored in the refrigerator.
Storage options for Apple Beet and Carrot Salad. Store in the refrigerator for up to four days. I do not recommend freezing this recipe.
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