Raw Beet Salad with Apples and Pickled Onions

Even if you are not a fan of beets, you will enjoy this delicious, healthy, and refreshing raw beet salad. Made with shredded raw beets, thinly sliced 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, beets have an earthier flavor with a satisfying crunch; when cooked, beets become sweeter.

Why You'll Love This Recipe

• Raw beets taste different than cooked beets. They maintain all their nutritional value.
• This recipe comes together quickly but tastes sophisticated with tons of flavor. 
• Raw earthy beets tossed with sweet apples combined with our mustard vinaigrette make a satisfying crunchy sweet side dish packed with vitamins and minerals. It is also dairy-free, gluten-free, and vegan so it can be served alongside any menu.
• Beets are a nutrition powerhouse. Their intense vibrant red color packs rich antioxidants, Vitamin B2, manganese, folate, and potassium.

Ingredients

• Beets. Raw, crunchy, and earthy. 
• Apples. Adds natural sweetness and crunch. Use your favorite variety. 
• Homemade pickled onions. The secret weapon to this salad! They provide a punch of flavor, tanginess, and sweetness all at the same time.
• 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.
• Mustard Vinaigrette. Extra virgin olive oil, apple cider vinegar, whole grain mustard, maple syrup

How to Make Raw Beet Salad with Apples

1. Step 1: Shred the beets and apples in the food processor. Mix all the dressing ingredients in a jar with a tight-fitting lid and shake well. 

2. Step 2: Combine the beets, apples, onions, and sunflower seeds in a bowl. Toss together with the dressing and serve.

Raw Beetroot Salad Recipe Tips

A food processor makes prep easy, but if you don't have one you can still use the large holes on a box grater to shred the beets and apples. 

Wear gloves when handling red beets so you don't stain your fingers! Likewise, cover your work surface with parchment paper to make cleanup easier or a tea towel you don't mind getting a little pink. 

Serving Suggestions 

This is the perfect side dish when you want something crunchy, sweet, and tangy to accompany a cozy soup or a hearty vegetarian dinner. We love to eat this salad with a warm bowl of French Onion Soup, Potato Leek Soup, or Split Pea Soup and a nice crusty baguette.

Storage, Reheating and Make Ahead Tips 

• Preparing this salad takes a little time and it can be made ahead. Follow the recipe fully and store it in an airtight container in the fridge for 3-4 days. It tastes better after sitting when all the flavors can marry. 
• When serving this salad to a crowd, we like to make it the night before and allow it to chill in the refrigerator until ready to serve. It will form some juice in the bottom of the bowl as it sits, simply toss it all back together. 
• Reserve some sunflower seeds and pickled onions to sprinkle on top just before serving.

More Recipes that Use Beets

• How to Cook Beets 
• Beet Salad with Goat Cheese
• Beet Salad with Feta and Pistachios 
• Quinoa Chickpea Beet Veggie Burger
• Beet Cauliflower Dip 
• Roasted Beet Hummus
• Beet Carpaccio 
• Roasted Beet Salad with Horseradish and Walnuts
• Beet Cauliflower Crust Pizza
• Beet Sweet Potato Tacos 
• Falafel Bowl with Beets 
• Veggie Noodle Salad