Beetroot Carrot Salad with Crunchy Topping
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.
- Total Time: 15 minutes
- Yield: 3-5 servings
Ingredients
- 2 small / 1 large beetroot, raw (300 g)
- 2 carrots (200 g)
- 1 large apple (200 g)
- 2–3 tbsp 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 tsp 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.