Beetroot Salad – Super Easy Vitamins Rich Plate

This deliciously zingy beetroot salad is packed with fibre and antioxidants to support heart health and longevity. It’s made with beetroot, carrot, apple, crunchy walnuts, and sesame seeds, all drizzled with a gorgeous honey-lemon dressing. It’s ready in 15 minutes!

Beetroot is a common ingredient in Balkan pickled vegetable mix called TURSHIYA in my homeland, Bulgaria. Growing up, it often appeared on our table, and now, while juggling studies, recipe testing, and everyday life, this simple beetroot salad has become a weekly staple in my gut-friendly kitchen, along with many other beetroot recipes, such as Beetroot Kvass and Beetroot Hummus.

There is a recipe from my homemade ferment collection – Fermented Beetroot and Cauliflower, which is vibrant, delicious and unforgettable in color, like everything with beetroot, lol.

After years of eating ready meals, UPF, etc., because my diet was a low priority, I discovered that healthy eating doesn’t have to be complicated. Sometimes it starts with a beetroot, a grater, and a few everyday ingredients coming together most deliciously.

Why You Will Love This Beetroot Salad

Nutrient-rich. This beetroot and carrot salad isn’t just pretty to look at—it’s a nutritional gem and incredibly satisfying. It is rich in fibre, polyphenols, complex carbohydrates, and vitamins. Look at the nutrition facts label below.

In addition, beets are high in inorganic nitrates, which the body converts to nitric oxide (NO), a molecule that plays a key role in regulating blood pressure and blood flow.

Quick and easy. You only need 15 minutes to peel, grate, and mix this salad, even less with a food processor. Whether you’re serving it alongside grilled chicken or juicy steaks, or enjoying it as a light lunch, this salad brings brightness to your plate and goodness to your gut—all in just a few minutes of prep.

Raw Beetroot Salad Recipe Ingredients:

For the salad:

Beetroot – peeled and grated. Opt for organic, fresh, firm beetroots. Beets are a rich source of vitamins A, C, and folate, which are vital for maintaining a healthy immune system, skin, and promoting cell regeneration. Nitrates in beetroot can also help improve blood flow and lower blood pressure. Adding beetroot to your diet can support cardiovascular health and help your body fight inflammation. The high fibre also aids digestion, making it an ideal ingredient for gut health.

Carrots – peeled and grated. If you have organic, you can skip peeling. Carrots are well known for their high beta-carotene content, which the body converts into vitamin A. Vitamin A is essential for maintaining good eye health and promoting healthy skin. Carrots are also a great source of vitamin K, which plays a crucial role in bone health, and potassium, which helps regulate blood pressure.

Apples – Adding apples provides a dose of vitamin C, a powerful antioxidant that supports your immune system and skin health, and helps in collagen production. Apples also contribute fibre, which is essential for digestive health, helping you feel fuller for longer and supporting balanced blood sugar levels. For this recipe, I prefer Granny Smith apples; they are crunchy, bright, and sweet.

For the dressing:

Olive oil – Rich in heart-healthy monounsaturated fats and antioxidants; always choose extra virgin for maximum benefits. Also, healthy oils, such as olive oil, help better absorb beta-carotene from carrots.

Lemon Juice – High in vitamin C; brightens the flavour and helps preserve the freshness of raw veggies.

Honey – Always prefer raw, unpasteurised honey. This is a natural sweetener with trace antioxidants; swap for maple syrup to make the recipe vegan.

Sea salt – Enhances the natural sweetness of the veg; use just a pinch to balance the dressing.

Parsley – Adds freshness and a dose of vitamin K, which supports bone and blood health.

Walnuts – Packed with omega-3 fatty acids and crunch, a great brain-boosting and anti-inflammatory addition.

Sesame seeds – Add nutty flavour and calcium; skip if you have a sesame allergy or sensitivity. I usually use a mixture of black and natural sesame seeds.

Beetroot Salat Step-by-Step Instructions:

Grate the vegetables: Grate the peeled beetroots, carrots, and apples using a food processor. The processor makes this step super quick, but you can also grate them by hand. I love my food processor, as it saves me a lot of time in food preparation!

Prepare the dressing: In a small bowl, whisk together 3 tablespoons olive oil, the juice of 1 lemon, and 1 teaspoon honey. This simple dressing is light and zesty, perfectly complementing the salad’s sweet and earthy tones.

Assemble the salad: In a large mixing bowl, combine the grated beetroot, carrots, and apples. Pour the dressing over the salad and toss it well to coat everything evenly. Season with a pinch of sea salt to taste.

Add the finishing touches: Chop a handful of parsley and sprinkle it over the salad. Finally, top the salad with 30g of crushed walnuts and 1 tbsp of sesame seeds for that extra crunch and healthy fats.

Enjoy!

Expert Tips For The Perfect Beetroot, Carrot, Apple Salad

• Use fresh, high-quality ingredients: The key to the best flavour in this salad is vibrant, fresh vegetables. If you can, use organic veggies or those from local farms. Beets, in particular, should be firm and free of blemishes.
• Make it ahead: You can prepare this salad a few hours before serving. In fact, letting it sit in the fridge for an hour or two will help the flavours meld even further. If I have leftovers, I put them in an airtight box in the refrigerator, and they taste just as marvellous the following day as they do fresh.

Beetroot Salad Serving Suggestions

FAQs

1Can I make this salad ahead of time?
Yes, you can! This salad can be made a few hours in advance and stored in the fridge. Just keep the dressing separate until you’re ready to serve to prevent sogginess.

2. Is this salad good for meal prep?
Absolutely! It’s great for next-day lunches. For the best texture, keep the walnuts and dressing separate until ready to eat.

3. Can I use cooked beetroot?
You can, but the texture will be softer and slightly less vibrant. Raw beetroot is best for crunch and colour.

4. What can I use instead of walnuts?
For a similar crunch, try pecans, almonds, or sunflower seeds. Toasted pumpkin seeds work beautifully as a nut-free version.

5. Is this salad suitable for kids?
Yes! The sweetness of apples and carrots often makes it a hit with kids. You can even reduce the lemon if they prefer a milder tang.

6. Are the vitamins in beetroot and carrots preserved when raw?
Yes! Raw preparation helps retain heat-sensitive vitamins, such as vitamin C and folate, making this salad even more nutrient-dense.

Nutritional Information (Per Serving)

Looking for More Salads and Sides?

• Steamed Brussels Sprouts – Easy and Healthy High-Fiber Recipe
• Steamed Broccoli with Lemon and Parmesan – Very Easy and Healthy
• Beetroot Salad – Super Easy Vitamins Rich Plate
• Roasted Maple Carrots – A Simple, Sweet, and Savoury Side Dish