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Raw beetroot salad with carrots, apples and nuts

Raw Beet Salad with Carrot, Apple, and Nuts

The most vitamin-packed, the most delicious, and quick to make! A vitamin bomb on your plate. Raw beet salad with carrot, apple, and nuts is perfect for anyone watching their diet. Fast, simple, and uniquely delicious!

Zhemchuzhinka

Recipe author

Raw beetroot salad with carrots, apples and nuts

Composition / ingredients

Servings:

Beets

100

Apples

100

Carrots

100

Walnuts

Lemons

0.5

Garlic

Fresh herbs

Salt

Ground black pepper

Yogurt (sour cream or vegetable oil)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 35 % 6 g

Carbohydrates 47 % 8 g

98 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 10 min

Step 1:

How do you make a beet, carrot, and apple salad? Get all the ingredients listed in the recipe ready. You can increase the amount of any of them to your taste — the salad will be very healthy and delicious either way. Which apples are best? Tart and sweet-tart apples both work well.
Step 2:

Peel the carrot and beet, rinse them, and pat them dry with paper towels. Shell the walnuts. Instead of walnuts you can use pine nuts, or leave the nuts out of the salad entirely.
Step 3:

Next, cut up all the ingredients. There are several ways to do this. You can grate the vegetables and apple on a regular coarse grater, use a julienne (Korean-salad) grater, or cut everything by hand with a knife. I cut the salad by hand. So, cut the beet in half, then slice each half into thin planks. Then cut each plank into thin strips, as in the photo. Put the beet in the salad bowl.
Step 4:

Cut the carrot into thin matchsticks.
Step 5:

Crush the walnut in a mortar.
Step 6:

Cut the apple last. If you like, peel it first, but keep in mind that the skin contains the most vitamins. To keep the apple from browning and spoiling the look of the salad, sprinkle it with lemon juice.
Step 7:

There are two ways to dress the salad. The first is with vegetable oil: add the nuts and the garlic (pressed through a press or chopped by hand) to the salad and drizzle with a little oil. Season with salt to taste.
Step 8:

The second is to use plain yogurt as the dressing. Add yogurt (or sour cream) to the vegetables, along with the nuts and garlic. Season with salt to taste. Mix, sprinkle with fresh herbs and ground allspice, and serve.
Step 9:

It's very tasty with oil...
Step 10:

...and just as good with plain yogurt.

Enjoy!
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for example).