Beetroot Salad - Super Easy Vitamins Rich Plate
A quick and delicious beetroot salad made with fresh, raw grated beetroot, carrots, apple, simple seasonings, and a bright lemon dressing. Naturally rich in fibre, antioxidants, and essential nutrients, this easy beetroot salad is the perfect wholesome side dish to pair with grilled chicken, roasted potatoes, or any nourishing weeknight meal. Ready in minutes and ideal for anyone looking to add more colourful, vegetable-focused recipes to their plate.
Equipment
1 Food Processor optional
Ingredients
- 2 medium Beetroots peeled, grated
- 300 g Carrots peeled, grated
- 1 large Apple or 2 small apples
- handful Parsley choped
- 30 g Walnuts crushed
- 1 tbsp Sesame seeds skip if you have a sesame sensitivity
For the dressing
- 1 Lemon freshly juiced
- 3 tbsp Extra virgin olive oil extra virgin
- 1 tsp Honey Use maple syrup for a vegan option
- Pink salt to taste
Instructions
- Grate the vegetables: Grate the peeled beetroots, carrots, and apples using a food processor or by hand.
- Prepare the dressing: In a small bowl, mix together 3 tablespoons of olive oil, the juice of 1 lemon, and 1 teaspoon of honey.
- 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.
Notes
Beetroot: Use raw, peeled beetroot for the best texture and earthy flavour. Vacuum-packed cooked beetroot will change the consistency—best avoided.
Carrots: No need to peel if organic—just scrub well.
Apple: Choose a crisp, slightly tart apple like Granny Smith or Pink Lady for balance.
Dressing: Adjust lemon juice and honey to your taste preferences. For a vegan version, swap honey with maple syrup.
Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 24 hours. The beetroot may colour the salad more over time.
Texture tip: Grating in a food processor gives a fine, light texture; hand-grating creates a chunkier, rustic salad.
YourDani x x
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 18gProtein: 3gFat: 16gSaturated Fat: 2gFiber: 6gSugar: 10g
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