Raw Beetroot Carrot Apple Salad with Walnuts (aka ABC salad) is a fresh and vibrant vegan recipe made with crisp vegetables and a bright, zesty dressing for the perfect balance of flavors. This easy and simple side dish comes together in minutes, making it a refreshing and colorful addition to your lunch or dinner.
I love finding new ways to pack fresh veggies and fruit into my daily menu, and this raw beetroot carrot apple salad has quickly become a favorite in my weekly rotation.
I don't own an electric vegetable chopper, so I simply grate the beetroot and carrots by hand and slice the apples into thin matchsticks, which gives the salad a beautiful rustic texture and homemade feel.
It is incredibly budget-friendly and perfect for meal prep, delivering a sweet, earthy, and tangy crunch that will actually make you look forward to eating your greens.
If you love beet salad recipes as much as I do, check out my cucumber beet salad, broccoli beetroot salad, and roasted beet pumpkin salad to keep your menu exciting all week long.
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🥕Ingredients
- Beetroot: Peel and grate fresh for the best crunch and vibrant color.
- Carrots: Grate finely so they mix easily into the salad.
- Apple: Use any variety such as Gala or Fuji and slice into thin matchsticks for freshness and crunch.
- Walnuts: Use raw or lightly toast in a dry skillet for 3-5 minutes to enhance their flavor.
- Fresh mint (optional): Add a few leaves for a refreshing finish and extra aroma.
- Vinaigrette: Fresh lemon juice, extra virgin olive oil, and salt.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Beetroot Carrot Apple Salad
Step 1: Grate the beetroot and carrots, then chop the apple into thin matchsticks.
Step 2: In a small bowl, whisk together the dressing ingredients until well combined.
Step 3: Add everything to a large bowl, toss gently to combine, then top with chopped walnuts and a few fresh mint leaves.
📋Variations
- Swap nuts: Use almonds or pecans instead of walnuts for a different crunch.
- Boost freshness: Add extra herbs like parsley or more mint for a refreshing twist.
Make it heartier: Add cooked quinoa or chickpeas to turn it into a full-meal salad.
💡Marinela's Tips
- Wear gloves when handling beets to prevent staining your hands while peeling and slicing.
- Meal prep tip: Store the dressing separately if making ahead so the salad stays fresh and crisp longer.
❓Frequently Asked Questions (FAQ's)
No, you don't need to cook it - this is a raw salad, so the beetroot is simply peeled and grated for the best crunch, flavor, and nutrients.
It can last up to 2-3 days in the fridge when stored in an airtight container, but for the best crunch and freshness, it's ideal to enjoy it within the first day.
📖 Recipe
Raw Beetroot Carrot Apple Salad with Walnuts
Equipment
- 1 Grater
- 1 Salad Bowl
Ingredients
- 2 beets peeled & grated (~260 g / 9.2 oz)
- 4-5 medium carrots (~200 g / 7 oz)
- 1 apple cut into thin matchsticks
- ¼ cup walnuts chopped
- 4-5 fresh mint leaves (optional)
Salad dressing
- 2 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice freshly squeezed
- ¼ teaspoon sea salt
Instructions
- Grate beetroot and carrots, then chop apple into matchsticks.2 beets, 4-5 medium carrots, 1 apple
- Mix dressing ingredients in a small bowl.2 tablespoons olive oil, 3 tablespoons lemon juice, ¼ teaspoon sea salt
- Toss everything together and top with walnuts and mint leaves.¼ cup walnuts, 4-5 fresh mint leaves
Notes
- Wear gloves when handling beets to avoid staining your hands while peeling and slicing.
- Meal prep tip: Keep the dressing separate if prepping ahead to maintain freshness and crunch.
- Storage: Store in an airtight container in the fridge for up to 2-3 days, but it's best enjoyed within the first day for the best texture and flavor.
Nutrition
If you try this beetroot carrot apple salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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