• Beet Carrot Apple Salad Recipe (Paleo)

    Beet Carrot Apple Salad is a great warm-weather salad recipe, and it comes together in just minutes.

    Beet, Carrot & Apple Salad | StupidEasyPaleo.com

    The best part about this recipe is the short list of just five ingredients. Start with the earthiness from the beets.

    Watch my cooking show episode for Beet Carrot Apple Salad:

    (And be sure to subscribe to my YouTube channel for fresh new cooking videos.)

    What Do Beets Taste Like?

    Now, I know some people think beets taste like dirt, but in this recipe, they’re balanced out by the sweetness from the carrot and green apple along with tartness from the lemon.

    I absolutely adore beets. They’re packed with vitamins – C and B6 come to mind – and minerals like manganese and potassium.

    People get a little freaked out because beets are higher in carbohydrates than a lot of other veggies, but don’t fret. The carbs you do get are wrapped up with dietary fiber and all the other good stuff I mentioned earlier.

    In other words, you’re getting lots of great micronutrition along with the macros.

    Beet Carrot Apple Salad | StupidEasyPaleo.com

    Credit for this Beet Carrot Apple Salad recipe goes to my good pals Jamie & Anastasia from New Zealand. We recently caught up with our darling Hobbits in Boulder for the 2016 Ancestral Health Society Symposium, and Jamie made this salad for a few of our home-cooked dinners.

    I put my own little spin on it, and I’m sharing it with you now.

    In fact, this is a perfect segue to tell you that Jamie & Anastasia run the Ancestral Health Society of New Zealand whose next international symposium will happen in October 2017.

    I know that sounds like it’s a while off, but Z & I are already planning to go back again.

    We spent nearly 3 weeks traveling around New Zealand with our pals last fall, and it was the best trip I’ve ever taken. The Symposium is open to the public, and I’m telling you: If you’ve ever wanted to go to New Zealand, start planning for the fall of 2017 and save your pennies.

    The country is simply breathtaking and the conference was packed with the most thought-provoking talks. Click here to see my post about it. The next AHS New Zealand Symposium will be held in Queenstown, South Island in October, 2017.

    On the way to Paradise. No really, that’s what it’s called….

    Beet, Carrot & Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty! | StupidEasyPaleo.com

    Milford Sound. Breathtaking.

    Beet, Carrot & Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty! | StupidEasyPaleo.com

    Aoraki (Mount Cook), highest point in New Zealand.

    Beet, Carrot & Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty! | StupidEasyPaleo.com

    To see my talk, Increasing the Acceptance of Strength Training for Women, from 2015’s Symposium, click here. See Z’s talk about Strength Training for Normal Humans here. Back to the recipe!

    How Do You Prepare Beets to Eat?

    This Beet Carrot Apple Salad takes just a few minutes to create if you have a food processor with a shredding blade. I just peeled the beets, rough chopped everything, and ran it through. Of course, you can use a box grater and get a bonus arm workout at the same time.

    If you use organic beets, you don’t even have to peel them. Just give them a good scrub, trim of any long root hairs, and you’re good to go.

    The quantities here will make a pretty large batch that can feed 6+ people. If you want less, simply cut the quantities in half.

    All you have to do is toss the shredded beets, carrots, and apples together then dress the salad very simply. I used lemon juice and a mild-tasting olive oil, but you can vary up the acid and the fat in a few different ways.

    What Substitutions Can You Make?

    If you go with lemon juice, be sure to zest the lemons first. The zest is loaded with lemon essential oil, and it goes a long way to give a real burst of freshness to the dish. You definitely need acid to balance out the sweetness of the other ingredients.

    If you don’t want to use lemon juice, you could easily substitute in apple cider vinegar or maybe even a white balsamic. Instead of olive oil, try avocado oil.

    This would also be delicious when topped with some nuts for crunch. I think walnuts would pair well because they’re a natural match for apple and carrot, but use what you like.

    I went just one step further in this Beet Carrot Apple Salad by drizzling some of raw, local honey from my bees into the mix.

    Of course, if you’re doing Whole30 or you wish to leave it out, that’s totally fine as well. The honey played really nicely off the lemon, but again, it’s your call.

    Beet Carrot Apple Salad | StupidEasyPaleo.com

    What This Beet Carrot Apple Salad Goes With

    This would be great served with my:

    Beet Carrot Apple Salad | StupidEasyPaleo.com

    Beet Carrot Apple Salad Recipe

    Course: Salad
    Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Veggies, Whole30
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 78 kcal
    Author: Steph Gaudreau

    Beet Carrot Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty, paleo, and gluten-free. Learn how!

    Print

    Ingredients

    • 2 beets large, raw, about 1 lb, peeled and roughly chopped
    • 2 carrots large, about 8 oz, roughly chopped
    • 2 granny smith apples cored and roughly chopped*
    • Zest & juice of 2 lemons ~1/4 cup
    • 1 tbsp olive oil mild tasting
    • 3/4 tsp sea salt
    • 1/2 tsp black pepper
    • 1/2 tbsp honey raw, optional (omit for Whole30)

    Instructions

    1. Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
    2. Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.
    3. Add the olive oil, salt, pepper, and honey (optional).
    4. Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.
    5. Keeps in the fridge for up to 3 days.

    Recipe Video

    Recipe Notes

    This pairs perfectly with my Easy Pan-Fried Lemon Chicken.

    Nutrition Facts
    Beet Carrot Apple Salad Recipe
    Amount Per Serving
    Calories 78 Calories from Fat 18
    % Daily Value*
    Total Fat 2g 3%
    Sodium 326mg 14%
    Potassium 218mg 6%
    Total Carbohydrates 14g 5%
    Dietary Fiber 2g 8%
    Sugars 10g
    Vitamin A 68.8%
    Vitamin C 6.5%
    Calcium 1.5%
    Iron 2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Pin this Beet Carrot Apple Salad recipe for later!

    Beet Carrot Apple Salad | StupidEasyPaleo.com

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    19 thoughts on “Beet Carrot Apple Salad Recipe (Paleo)

    1. Oh my!! Really delish!! Starting a Whole 30 on the 1st and trying some new recipes. Thank you, thank you, thank you for emailing this one out!! This will be on my weekly rotation now? Beet hummus is next!!

    2. So I halved this…everything except for the dressing and seasonings. Its a little peppery! Lol It is still so good! I love the lemon in it. Thank you for sharing. This will go into my normal rotation.

    3. Wonderful recipe, I am a salads lover and I was all the time thinking in a diferent salad with beets, than a boiling beets with some mayo.
      I tried to toss with part of lemon juice, and other half with orange juice and just a pinch of dijon mustard and gave me a good results.
      Try it ??

    4. This is so refreshing, will definitely make it again. But, my carrots & apples turned red & your photo shows them in their original color, is there something else I should have done?
      Natalie

      1. It’s normal for that to happen because of the beets. I kept the beets separate until photographing so everyone could see the components.

    5. I’m going to try this by spiralizing the beets/carrots/apples. Such a time saver. I’ll add some dried cranberries as well. Love that combination. Thanks for the great, and simple, recipe.

    6. I am going to try this with cooked beets, carrots, as I have crohn’s and raw vegetables sometimes don’t work. Has any one tried with cooked chilled vegetables?

      1. My Ukrainian family has been making this dish for many many years and we always bake the beets and carrots for this salad. Just put the beets and carrots into a shallow dish, add a little water on the bottom, and roast at 350 F degrees for 1 hour. Afterwards, wait for them to cool and peel off the skin, shred and add apples and dressings. This is exactly how I make this salad every week and I think it makes a big difference by bringing out the wonderful flavors of the vegetables.

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