Beet Carrot Apple Salad Recipe

Name: Beet Carrot Apple Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 2 beets (large, raw, about 1 lb, peeled and roughly chopped); 2 carrots (large, about 8 oz, roughly chopped); 2 granny smith apples (cored and roughly chopped*); Zest & juice of 2 lemons (~1/4 cup); 1 tbsp olive oil (mild tasting); 3/4 tsp sea salt; 1/2 tsp black pepper; 1/2 tbsp honey (raw, optional (omit for Whole30))

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Cost: $5.01 /serving

Author : Steph Gaudreau

beet carrot apple

Ingredients

Remove All · Remove Spices · Remove Staples

2 beets (large, raw, about 1 lb, peeled and roughly chopped)2 carrots (large, about 8 oz, roughly chopped)2 granny smith apples (cored and roughly chopped*)Zest & juice of 2 lemons (~1/4 cup)1 tbsp olive oil (mild tasting)3/4 tsp sea salt1/2 tsp black pepper1/2 tbsp honey (raw, optional (omit for Whole30))

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Instructions

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Step 1

Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.

Step 2

Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.

Step 3

Add the olive oil, salt, pepper, and honey (optional).

Step 4

Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.

Step 5

Keeps in the fridge for up to 3 days.