Beet Carrot Apple Salad Recipe
This Beet Carrot Apple Salad will make your tastebuds dance with flavor. It's a sweet and earthy medley that's paleo and gluten-free.
Equipment
- food processor
- box grater
- large bowl
Ingredients
Vegetables and Fruits
- 2 large beets, raw, peeled and roughly chopped about 1 lb
- 2 large carrots, roughly chopped about 8 oz
- 2 granny smith apples, cored and roughly chopped
Dressing and Seasoning
- ¼ cup zest & juice of lemons approximately
- 1 tablespoon olive oil, mild tasting
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ tablespoon honey, raw, optional (omit for Whole30)
Instructions
Preparation
- Shred the beets, carrots, and apples. Use a food processor fitted with a shredding blade or a box grater. Place the shredded ingredients into a very large bowl.
- Zest the lemons and add to the bowl. Cut the lemons open and squeeze out the juice into the bowl, ensuring no seeds get into the salad.
- Add the olive oil, salt, pepper, and honey (if using).
- Toss the salad well until everything is evenly combined, preferably using your hands.
- Keeps in the fridge for up to 3 days.
Notes
This salad is a delightful balance of earthy and sweet flavors, suitable for various dietary preferences.
Nutrition
Serving: 1servingCalories: 78kcalCarbohydrates: 18gProtein: 1gFat: 1gSodium: 130mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 1500IUVitamin C: 12mgCalcium: 30mgIron: 1mg
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