• Sandy

Raw Beet, Carrot and Apple Salad

Updated: Jan 29, 2018


3 medium red beets, peeled, julienne or thinly sliced

2 medium carrots, peeled, julienne or thinly sliced

2 medium Granny Smith apples, skin on, julienne or thinly sliced

2 tsp fresh parsley, chopped


2 Tbs balsamic vinegar

2 Tbs extra virgin olive oil

¼ tsp salt

pinch ground black pepper

pinch fennel seed

Add the beets, carrots, and apples to a medium size mixing bowl.

In a separate bowl make the dressing by whisking together all of the ingredients. Pour dressing over the beet mixture and toss together until everything is well coated.

Serve immediately or allow it sit in the refrigerator for 30 minutes to let the flavors meld together a bit.

Garnish with chopped parsley.

Serves 4

Recipe Tips

Mix up the colors in this great salad by using yellow or candy cane beets.

If you don’t have Granny Smith apples use whatever you have in house.

Almost any vinaigrette will work well in this recipe. If you don’t want to make your own use your favorite store bought variety.