This beetroot salad with apple and carrot is fresh, crisp, and easy to make. A simple raw salad that requires only a few ingredients yet tastes incredibly flavorful. Perfect as a side dish, for a bread-and-dips evening, or as a light meal on warm days.
My husband and I visited the beautiful Chania in Crete last year. We ate at the restaurant Tamtam multiple times (an absolute heartfelt recommendation!). There was one dish we ordered every single time: a vegan carrot salad with beetroot, apple, raisins, and walnuts. So simple, so fresh, so good. I made a firm promise to myself to recreate this delicious salad at home. And now, with the first warm rays of sunshine bringing back the craving for raw salads, I immediately thought of it.
Here is my version: a fresh and easy oil-free beetroot salad, sweetened with apple and raisins and crunchy carrot — and instead of walnuts, I have added my savory crunchy topping on top.
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Why You'll Love This Recipe
- Quick to make — ready in under 15 minutes and ideal for meal prep
- Full of fresh ingredients — super healthy and rich in vitamins and minerals
- No cooking required — crisp raw vegetables with a fresh citrus dressing
- Perfect for warm days or as a fresh contrast to hearty stews
- Ideal as a side dish (e.g. for a barbecue) or for a bread evening
The Ingredients
- Beetroot — For this recipe you need fresh beetroot. It provides an earthy note, an intense color, and a satisfying bite. Vacuum-packed or pre-cooked beetroot can be used in a pinch, but it won't be as crunchy and tastes a bit sweeter.
- Carrots — Bring natural sweetness and make the salad particularly juicy — for that classic carrot salad touch. If you use organic carrots, you can skip peeling them.
- Apple — Use whatever variety you like. No need to peel it.
- Raisins — Add little bursts of sweetness. Alternatively, you can use dried cranberries, cherries, or chopped dates.
- Lemon juice — Adds freshness and prevents the apple from turning brown. If you don't have a fresh lemon on hand, white wine vinegar or apple cider vinegar works too.
- Parsley — Optional, but worth adding for more than just aesthetic reasons.
- Crunchy topping — Instead of walnuts, I use my savory crunch topping here. Of course, you can also replace it with chopped walnuts. Briefly toasted in a pan, they develop a wonderful aroma.
Step-By-Step Instructions
This crisp, colorful carrot and beetroot salad doesn't take long to make. If you have a food processor with a grating attachment, you'll be done in no time. Otherwise, a standard box grater works just fine.
First, prepare the crunchy topping if you'd like to use it — it takes about 10 minutes.
- Step 1: Peel the beetroot and grate it coarsely. Grate the carrot and apple as well.
- Step 2: Mix together the lemon juice, salt, pepper, and maple syrup to make the dressing.
- Step 3: Place everything in a large bowl. Add the raisins and pour the dressing over everything.
- Step 4: Add freshly chopped parsley if desired and mix everything well. Before serving, sprinkle with the crunchy topping or walnuts.
You can store the raw salad and the topping separately in the fridge for several days,
Tip: If you'd prefer to use walnuts, briefly toast them dry in a pan until they smell fragrant.
Top Tip!
I'm not a big fan of handling beetroot — because the color gets everywhere once you start cutting it, if you're not careful. A food processor with a vegetable grater attachment is a simple solution for keeping the kitchen clean. If you're using a regular box grater, consider wearing gloves.
You can clean chopping boards well with lemon juice and salt: simply sprinkle salt over the board and rub a lemon half across it. Leave it for a moment, then rinse.
What Goes Well With This Beetroot Salad?
This no-oil raw vegan salad pairs perfectly with:
- As a fresh side dish at a barbecue
- Together with pea toast as a light dinner
- With carrot hummus or other bean dip and flatbread
- As a fresh contrast to hearty kohlrabi dhal or vegan butter chicken and rice
- As a light lunch with tofu scramble and a slice of bread
FAQ — Frequently Asked Questions
The raw salad keeps for up to 4 days in the fridge. Store the topping separately to keep it crispy.
No, this recipe uses raw beetroot.
Yes, you could. Just keep in mind: With cooked beetroot, the salad will be softer and probably a little sweeter in flavor.
More Beetroot Recipes
Beetroot isn't just great in salads — try these wonderful recipes too:
I hope you give my beetroot salad recipe with apple and carrot a try! If you like this recipe, please leave a comment, rate the recipe, and tag me on Instagram @veggiejam (#veggiejam).
PrintRecipe
Beetroot Carrot Salad with Crunchy Topping
- Total Time: 15 minutes
- Yield: 3-5 servings 1x
Description
This beetroot salad with apple and carrot is fresh, crisp, and easy to make. A tasty raw salad that requires only a few ingredients yet tastes incredibly flavorful. Perfect as a side dish, for a bread-and-dips evening, or as a light meal on warm days.
Ingredients
- 2 small / 1 large beetroot, raw (300 g)
- 2 carrots (200 g)
- 1 large apple (200 g)
- 2–3 tablespoon raisins
- 2 tbsp chopped fresh parsley (optional)
- Crunchy topping or walnuts for garnish
Oil-Free Lemon Vinaigrette
- 2–3 tbsp lemon juice (or white wine vinegar)
- ½ tbsp maple syrup (optional)
- ¾–1 teaspoon salt
- Black pepper, freshly ground
Instructions
- Prep the vegetables: Peel the beets and coarsely grate them. Grate the carrots as well. Coarsely grate the apple or cut into thin strips.
- Make the dressing: Whisk together the lemon juice, salt, pepper, and maple syrup in a small bowl.
- Combine: Add everything to a large bowl. Add the raisins and chopped parsley and toss well. Adjust seasoning with more lemon juice and salt to taste.
- Add topping: Just before serving, sprinkle with the crunchy topping or crushed walnuts.
This post is also available in German (Deutsch).
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