Vibrant Raw Beet Salad with Apples and Carrots for a Flavor Fiesta

🥗 Vibrant Raw Beet Salad with Apples and Carrots

A crunchy, refreshing "Flavor Fiesta" perfect as a healthy side or a light main.

This raw salad is a nutritional powerhouse. By keeping the vegetables raw, you preserve their natural enzymes and that satisfying "crunch" that makes every bite exciting.

🛒 Ingredients

The Base

2 large Beets: Peeled and grated (use gloves to avoid stained hands!)

2 large Carrots: Peeled and grated

2 crisp Apples: (Honeycrisp, Fuji, or Granny Smith), julienned or grated

1/2 cup Fresh Cilantro or Parsley: Roughly chopped

1/4 cup Toasted Pepitas or Walnuts: For extra crunch

The "Flavor Fiesta" Dressing

3 tbsp Extra Virgin Olive Oil

2 tbsp Apple Cider Vinegar (or fresh lemon juice)

1 tbsp Maple Syrup or Honey (to balance the earthiness of the beets)

1 tsp Fresh Ginger: Grated (optional, for a spicy kick)

1/2 tsp Cumin: Ground

Salt & Black Pepper: To taste

👩‍🍳 Instructions

Prep the Vegetables: In a large mixing bowl, combine the grated beets, carrots, and apples.

Whisk the Dressing: In a small jar or bowl, whisk together the olive oil, vinegar, sweetener, ginger, cumin, salt, and pepper until emulsified.

Toss: Pour the dressing over the vegetable mixture. Toss thoroughly until everything is evenly coated in the vibrant red juices.

Chill and Marinate: Let the salad sit for at least 15–20 minutes. This allows the acids in the dressing to soften the raw root vegetables slightly and melds the flavors together.

Garnish: Just before serving, fold in the fresh herbs and top with the toasted nuts or seeds.

💡 Pro Tips for a "Fiesta"

Prevent Browning: The acid in the dressing will keep the apples from browning, so dress the salad promptly after cutting the fruit.

The Grater Choice: Use the coarse side of a box grater for a rustic texture, or a mandoline with a julienne blade for professional-looking matchsticks.

Add some "Zing": If you want more heat, add a pinch of cayenne pepper or a finely minced jalapeño to the dressing.

Serving Suggestion: This salad pairs beautifully with grilled chicken, roasted chickpeas, or a dollop of goat cheese on top.