Even if you are not a fan of beets, you will enjoy this delicious, healthy, and refreshing beet salad. Made with shredded raw beets, apples, and pickled onions with a simple mustard vinaigrette.
If you're wondering if you can eat beets raw, the answer is YES! (just make sure to peel them first). When eaten raw, they have a more earthy flavor with a satisfying crunch; when cooked, beets become sweeter.
What's in our beet salad?
- Shredded raw beets: savetime by using a food processor to shred the peeled beets. They'll be ready in no time!
- Apples: they provide needed sweetness and crunch. Use your favorite kind and just like we did with the beets, you can use the food processor to slice them.
- Sunflower seeds: raw or roasted, they add nuttiness and again, some crunch. If you don't have sunflower seeds at home, we suggest our candied pecans, walnuts, spiced pumpkin seeds or roasted hazelnuts.
- Homemade pickled onions: the secret weapon to this salad! They provide a punch of flavor, tanginess and sweetness all at the same time.
Preparing the ingredients for this salad took no time. It can be made 3-4 days ahead, and it actually tastes better the longer it sits in the fridge!
Beets are a nutritional powerhouse. Their intense vibrant red color packs rich antioxidants, Vitamin B2, manganese, folate and potassium.
Other Inspired Beet Recipes
- Cauliflower beet dip
- Roasted beet salad with creamy horseradish and candied walnuts
- Roasted beets and sweet potato tacos
- Quinoa, chickpea and beet burger
- Beet carpaccio with chia seed dressing
- Beet smoothie bowl
- Veggie noodle salad with peanut dressing
- How to cook beets
- Apple Beet Salad with Pickled Onions
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Apple Beet Salad with Pickled Onions
Description
Even if you are not a fan of beets, you will enjoy this delicious, healthy, and refreshing beet salad. Made with shredded raw beets, apples, and pickled onions with a simple mustard vinaigrette.
Ingredients
- 9 small beets, 4 medium beets or 2 large beets shredded (about 5 cups shredded)
- 2 large apples, sliced
- 1 cup pickled onions
- 1/2 cup sunflower seeds (see Note 1 for other suggestions)
- For the Mustard Vinaigrette
- 2 tbsp extra virgin olive oil
- 4 tbsp apple cider vinager
- 2 tbsp country style whole grain mustard
- 2 tsp maple syrup or honey
Instructions
- Shred the beets and slice the apples in the food processor
- Combine the shredded beets, sliced apples, onions and sunflower seeds ( save a few to put on top of the salad right before serving) in a large container with a lid
- Combine the ingredients for the mustard vinaigrette in a jar fitted with a lid, and shake well until combined ( if you don't have a jar, whisk all the vinaigrette ingredients win a bowl). Pour over the salad, toss well and refrigerate until ready to serve
Notes
- If you don't have sunflower seeds handy we suggest our candied pecans, walnuts, spiced pumpkin seeds or roasted hazelnuts.
Lee Cohen says
Fresh and healthy
★★★★★
Mikki says
Absolutely delicious! I used peppercorns, coriander seeds and whole allspice in the onions. Agave instead of honey. I added slices of Granny Smith to the salad.
★★★★★
Vicky & Ruth says
Loving your recipe adaptations! Thanks for sharing!