Beet Carrot Apple Salad Recipes

SHREDDED BEET AND CARROT SALAD

Shredded Beet and Carrot Salad image

Provided by Nancy Fuller

Time 20m

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

Juice of 1 lemon
Juice of 1 orange
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled, cored and quartered
1 large jarred pickled red beet, sliced into matchsticks

Steps:

Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

BEET AND APPLE SALAD

Beet and Apple Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 10

Ingredients

2 apples, thinly sliced
4 celery stalks with leaves, thinly sliced
1 shallot, minced
1 lemon, juiced
1 beet
1 teaspoon sugar
3 tablespoons chopped walnuts
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 heads endive, sliced, for serving

Steps:

Toss the apple, celery and shallots in a bowl with the lemon juice.
Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams

BEET CARROT APPLE SALAD RECIPE

Beet Carrot Apple Salad Recipe image

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!

Provided by Steph Gaudreau

Categories Salad

Time 15m

Number Of Ingredients 8

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))

Steps:

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.
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.
Add the olive oil, salt, pepper, and honey (optional).
Toss the salad well until everything is evenly combined. I use my hands because they're the best tool for the job.
Keeps in the fridge for up to 3 days.

Nutrition Facts : Calories 78 kcal, Carbohydrate 14 g, Fat 2 g, Sodium 326 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

BEET AND CARROT SALAD

Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

BEET, POTATO, CARROT, PICKLE AND APPLE SALAD

Beet, Potato, Carrot, Pickle and Apple Salad image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.

Provided by Tara Parker-Pope

Categories salads and dressings, appetizer, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 medium beets
5 tablespoons olive oil
Salt to taste
2 small (not tiny) potatoes
1 large carrot, peeled
2 tablespoons red or white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Dash of sugar
Freshly ground pepper to taste
1 large pickle, diced
1 tart green apple, diced
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon chopped fresh dill

Steps:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

BEET-CARROT-APPLE SALAD

Beet-Carrot-Apple Salad image

Grating beets can admittedly be a messy business, but it's worth it when you taste the delicious end result. Go ahead...get your hands red!

Provided by Geema

Categories Apple

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup grated peeled carrot
1 cup grated peeled granny smith apple
1 cup grated peeled beet
1 head leaf lettuce
1 cup canola oil
1/2 cup raspberry vinegar
1 tablespoon honey
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
fresh ground pepper
1 cup toasted walnuts

Steps:

Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
Place beets,carrots and apples in three separate mounds on each plate.
Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing image

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

Provided by Katherine Sacks

Categories Salad Side Low Fat Vegetarian Kid-Friendly Quick & Easy Apple Kale Beet Carrot Spring Summer Healthy Low Cholesterol Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield 4 cups

Number Of Ingredients 11

Ingredients

6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

Steps:

Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Do Ahead
Slaw can be made and chilled for up to 8 hours.

BEETROOT, APPLE AND CARROT SALAD

Beetroot, Apple and Carrot Salad image

A different and sweet salad - perfect for summer! So quick and easy and you can easily change the ratio of the carrot, apple and beetroots depending on your tastes.

Provided by beauty_queen_999

Categories Apple

Time 10m

Yield 2 small bowls, 2 serving(s)

Number Of Ingredients 3

Ingredients

100 g beetroots (canned)
1 large carrot
1 large apple

Steps:

Grate beetroot, carrot and apples.
Mix together in a bowl and serve.

Nutrition Facts : Calories 88.6, Fat 0.3, SaturatedFat 0.1, Sodium 58.6, Carbohydrate 22.3, Fiber 4.4, Sugar 16, Protein 1.3

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