Description
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, apples, and pickled onions with a simple mustard vinaigrette.
Ingredients
Units
Scale
- 9 small peeled beets, 4 medium peeled beets, or 2 large peeled beets.
- 2 large apples, not peeled. Cored and cut in quarters an
- 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 vinegar
- 2 tbsp country style whole grain mustard
- 2 tsp maple syrup or honey
Instructions
- Shred the beets in a food processor or using a box grater
- Thinly slice the apples in a food processor or by hand using a sharp knife.
- 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.
- You should get about 5 cups of shredded beets and 2-3 cups of thinly sliced apples.
- If making this salad for Passover and do not use mustard, replace it with prepared horseradish.
- This recipe was originally published on May 13, 2020.
- Prep Time: 15
- Category: salad
- Method: Raw
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 95
- Sugar: 7.7 g
- Sodium: 104.1 mg
- Fat: 4.9 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 11.8 g
- Fiber: 2.9 g
- Protein: 1.8 g
- Cholesterol: 0 mg