Best Beetroot Apple And Carrot Salad Recipes

SHREDDED BEET SALAD WITH CARROT, APPLE, AND WALNUTS

Steps:

• Wash and peel the beets and carrots, then core the apple.
• Using a box grater, shred the beets, apple, and carrots into a bowl.
• Mix together with a pinch of salt.
• Prepare the dressing by whisking together the oil, lemon juice, vinegar, and sugar.Season to taste with salt and pepper.
• Pour the dressing over the shredded vegetables and mix together, refrigerate for 1 hour.
• When ready to serve mix in chopped nuts, parsley, and lemon zest. Chopped chives are optional, but add a great fresh flavor to this crisp salad!

BEET AND APPLE SALAD

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.

BEET AND CARROT SALAD

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.

BEETROOT, APPLE AND CARROT SALAD

Steps:

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

BEET-CARROT-APPLE SALAD

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.

BEET, POTATO, CARROT, PICKLE AND APPLE SALAD

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.