Beetroot Salad with Apple and Carrot
Raw, crunchy, and 10 minutes start to finish. The apple balances the beet and even fussy kids eat it.
Servings: 6
Calories: 96kcal
Ingredients
- 14 oz beetroot peeled and quartered
- 3.5 oz carrots cut into pieces
- ¾ oz onion about ¼ small onion
- 1 medium green apple quartered
- 2 –3 sprigs fresh cilantro leaves only, optional
- 2 –3 sprigs fresh flat-leaf parsley leaves only, optional
- 2 tablespoon extra virgin olive oil
- 2 –4 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 1 pinch ground black pepper optional
Instructions
- Prep your vegetables. Peel the beetroot and cut into quarters. Cut the carrots into rough chunks. Quarter the apple — leave the skin on, no need to peel. Roughly slice the onion. If using cilantro or parsley, strip the leaves and discard the stems.14 oz beetroot, 3.5 oz carrots, ¾ oz onion, 1 medium green apple, 2 –3 sprigs fresh cilantro, 2 –3 sprigs fresh flat-leaf parsley
- Wear gloves. Raw beets stain hands, cutting boards, and counters a deep magenta that doesn't wash off fast. I learned this the hard way right before a dinner party. A plastic cutting board is easier to clean than wood.
- Load the food processor. Add the beetroot, carrots, onion, apple, and herbs (if using) to the food processor. Pour in the olive oil and lemon juice, then add the salt and pepper.2 tablespoon extra virgin olive oil, 2 –4 teaspoon fresh lemon juice, ¼ teaspoon salt, 1 pinch ground black pepper
- Pulse to a coarse chop. Pulse in 2–3 second bursts, checking after each one. You want chunky and textured — not smooth. Think coarse slaw, not paste. Thermomix: 5–7 seconds at Speed 5.
- Taste and adjust. Taste it before serving. Need more brightness? More lemon. A little flat? A pinch more salt. I skip the sugar completely — the apple brings enough natural sweetness on its own.
- Serve or chill. Good right away. Even better after 30 minutes in the fridge — the lemon and olive oil settle into everything and the flavors pull together.
Notes
- Use fresh raw beets only — canned beets make this watery and soft.
- Use 2 apples if you prefer more tartness — that's the version I make most often.
- Skip the cilantro if you're making this for kids or cilantro-skeptics — it's just as good without.
- Store raw beets and carrots submerged in cold water in the fridge for maximum crunch.
- Skip the sugar — the apple provides enough natural sweetness.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 161mg | Potassium: 321mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2875IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
