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    Home » Food

    Shredded Beet Salad (With Carrot, Apple, & Walnuts)

    Published on May 10, 2017 ᛫ Updated on December 16, 2019 by Chef Markus Mueller

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    If you're looking for a quick, healthy, yet easy salad to make, then  I have the recipe for you! This shredded beet, carrot, and apple salad is super simple with only a handful of ingredients and limited prep.

    Jump to Recipe

    The best part about all of this is that this salad can be made ahead and kept in the fridge for up to 4 days! That's almost a weeks worth of salad, in fact, you will find that much like this Kale Slaw, the flavor only gets better as this shredded beet salad sits and marinates in it's own juices!

    A glass bowl on a light blue dishcloth filled with a shredded beet salad with carrots and apples

    This post contains affiliate links for which we may be compensated if a purchase is made through the links provided. For more information please read our affiliate disclosure.

    The Secret Behind This Shredded Beet Salad

    Root vegetables are very commonly used and available throughout North Germany where the climate can be rather cold and rainy, and provide a great supply of staple vegetables.

    Many root vegetables such as beets, carrots, turnips, and potatoes actually release natural sugars in cooler weather and become sweeter and more flavorful when stored in the cold. Even some green vegetables such as broccoli and kale do this.

    raw beets, carrot, apple, and herbs on a wooden cutting board

    If you're into eating seasonally, this root vegetable salad is perfect for enjoying a fresh winter root vegetable without first needing to cook it. The apples are easily omitted and the parsley which is used as a garnish can be grown in an indoor herb garden.

    How long does this shredded beet salad keep for?

    As mentioned above, this shredded beet will easily keep in the fridge for 4 days. As long as it is properly refrigerated and not left on the counter the acid in the dressing, as well as the fact that nothing in the salad is cooked, will help keep it fresh and crisp.

    Do you peel the beets before shredding?

    I've had a few folks ask me if you need to peel the beets before shredding them for this salad. Technically no, you don't need to peel the raw beet before shredding, since as long as you wash the beet thoroughly, the skin is edible.

    That said, it can be fairly tough, and has a slightly different texture then the raw beet flesh itself. As such I peel my beets in order to maintain a more pleasant texture in the salad.

    Substitutions

    If you lack a certain ingredient, or simply have another root vegetable in the fridge you can easily substitute other winter root vegetables. Carrots, celery root, and kohlrabi can all be used as as well.

    Of course the flavor may change as you switch out vegetables, but this just opens up your options to an even larger variety of salads.

    Beet Salad Ingredients

    You'll need

    • 1 beet shredded
    • 1 carrot peeled and shredded
    • 1 apple cored and shredded
    • 1 cup chopped parsley
    • ½ cup rough chopped walnuts
    • Chives as a garnish

    For The Dressing

    • ½ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 lemon juiced and zested
    • 1tbsp brown sugar or honey, even maple syrup can be used.
    • Salt
    • Pepper

    Instructions

    red beet being shredded on a handheld grater

    1. Start by shredding all your beets, carrots, and apples. I would personally peel the beets and carrots with a vegetable peeler, but I wouldn't bother with the apple. There's nothing wrong with using something as simple as a box grater (affiliate link) to shred the vegetables, but if you can get your hands on a food processor with a grating attachment this recipe can be made in half the time.

    Related:  Dairy-Free Maple Pumpkin Ice Cream

    2. Mix the shredded vegetables in a bowl with a pinch if sea salt. The salt helps draw out some of the juices in the vegetables helping marinade the flavors.

    shredded beets, shredded carrots, and shredded apples in a bowl

    3. In a separate bowl, mix together the oil, vinegar, lemon juice, sugar and whisk vigorously. Season this simple dressing with salt and pepper. Pour the dressing over the shredded beets, carrots, and apple. Mix well with a spoon or simply use your hands. Put the salad in the fridge and let it marinate for at least an hour.

    4. Once you are ready to serve or eat some of the salad, take it out of the fridge and mix in the parsley and chopped walnuts. Sprinkle with a bit of lemon zest, fresh chopped chive, and sit back and enjoy a bowl of this super healthy, crisp shredded beet salad!

    Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

    Using just a simple box grater, this healthy shredded beet salad with, carrots, apples, and walnuts is a great side to any meal. Clean eating and Paleo friendly

    Shredded beet salad with carrot, apple, and walnuts

    Markus Mueller | Earth, Food, and Fire
    Using just a simple box grater, this healthy shredded beet salad with, carrots, apples, and walnuts is a great side to any meal. Perfect for anyone trying to eat clean!
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine German
    Servings 4 portions
    Calories 378 kcal

    Ingredients
      

    • 1 whole beet shredded
    • 1 medium carrot peeled and shredded peeled and shredded
    • 1 whole apple cored and shredded
    • 1 cup parsley chopped
    • ½ cup walnuts roughly chopped
    • Chives as a garnish

    For the dressing

    • ½ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 whole lemon juiced and zested
    • 1 tablespoon brown sugar or honey even maple syrup can be used.
    • Salt
    • Pepper

    Instructions
     

    • Wash and peel the beets and carrots, then core the apple.
    • Using a box grater, shred the beets, apple, and carrots into a bowl.
    • Mix together with a pinch of salt.
    • Prepare the dressing by whisking together the oil, lemon juice, vinegar, and sugar.Season to taste with salt and pepper.
    • Pour the dressing over the shredded vegetables and mix together, refrigerate for 1 hour.
    • When ready to serve mix in chopped nuts, parsley, and lemon zest. Chopped chives are optional, but add a great fresh flavor to this crisp salad!

    Notes

    Note that this salad gets better if it sits over night in the fridge and has a chance to "marinate".

    Nutrition

    Calories: 378kcalCarbohydrates: 8gProtein: 3gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gSodium: 22mgPotassium: 213mgFiber: 2gSugar: 4gVitamin A: 3886IUVitamin C: 22mgCalcium: 45mgIron: 2mg

    Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

    Keyword can you eat raw shredded beets?, how do you make red beet salad?
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. casey

      February 01, 2023 at 4:14 pm

      Great recipe! My only quibble is it has way too much olive oil. I think I'll use half that amount next time. I also subbed in dill over parsley, and it tastes great!

      Reply
    2. Carol

      December 17, 2022 at 11:17 am

      5 stars
      This salad is simply delicious and my new favorite way to use fresh beets. I sprinkled a bit of goat cheese over the top. It was already delicious without it but we thought it was a perfect compliment to the acidity and took the salad to a whole new level of flavor.

      Reply
      • Chef Markus Mueller

        December 21, 2022 at 10:26 am

        Wonderful! Goat cheese on top of the shredded beet salad would taste fantastic, I agree! I will try this the next time I make the salad myself!

        Reply
    3. kate

      July 25, 2020 at 4:19 pm

      I have alread cooked the beets. They are in the fridge. ...can I still shred them? Or just slice thin?

      Reply
      • Chef Markus Mueller

        July 26, 2020 at 6:38 am

        Hi Kate, yes you can still grate and use the cooked beets, though the salad texture won't be as crunchy of course.

        Reply
    4. Lauren Vavala | Delicious Little Bites

      November 02, 2018 at 10:42 am

      5 stars
      This is a recipe I have got to make for my beets-loving fiance! He will love it and I love how easy it is to make anytime!

      Reply
      • Chef Markus Mueller

        November 02, 2018 at 12:42 pm

        I'm sure he'll love it! It keeps very well in the fridge as well!

        Reply
    5. Camilla Hawkins

      November 02, 2018 at 10:11 am

      5 stars
      Yummy, I bet this is delicious, I made a winter salad with cauliflower instead of carrot along with the rest of these ingredients for a cookery exam once:-)

      Reply
      • Chef Markus Mueller

        November 02, 2018 at 12:43 pm

        OO That would be good! Cauliflower is so under rated! I love it raw tossed into salads, it adds a great little crunch!

        Reply
    6. Traci

      November 02, 2018 at 9:32 am

      5 stars
      I'm in love with shredded raw beets so this recipe is a winner for me! And I'm always up for an apple cider vinaigrette. Great recipe!

      Reply
      • Chef Markus Mueller

        November 02, 2018 at 12:44 pm

        Thanks Traci!

        Reply
    7. Lisa | Garlic & Zest

      November 02, 2018 at 9:11 am

      5 stars
      I love the apples and walnuts in this root salad -- adding even more flavor and crunch. Great colors too!

      Reply
      • Chef Markus Mueller

        November 02, 2018 at 12:45 pm

        They make a great combo, a little sweetness, the crunch, and the earthy beet, all work very well together!

        Reply
    8. Claudia Lamascolo

      November 02, 2018 at 8:12 am

      5 stars
      I love healthy recipes like this one. I really love beets they are a favorite of mine I eat them everyday this is right up my alley!

      Reply
    9. Cathy

      May 12, 2017 at 4:18 pm

      I love the idea of making a salad that will last a few days, and certainly plan to try this one! We still have beets keeping nicely in sand our cold cellar.

      Reply
    10. Gabby

      May 12, 2017 at 3:06 pm

      I can't believe I've never had a shredded beet salad before, I love beets so much! I will definitely be trying this soon, such a great combination of flavours.

      Reply
    11. Dawn - Girl Heart Food

      May 12, 2017 at 10:25 am

      Such a colourful salad! Love the addition of walnuts in there for texture! Perfect for summer bbqs!

      Reply
    12. Gabrielle @ eyecandypopper

      May 12, 2017 at 9:57 am

      That's too funny, because with a French mom and a German father, I've eaten many salads exactly like this while growing up! It's a great combination, very refreshing without using lettuce, and the lemon juice to me is the big star as it really enhances all the flavours. I should make this again! So good!

      Reply
    13. Natalie Browne

      May 12, 2017 at 9:33 am

      Its interesting to learn about the cold weather making root veggies sweeter. It makes sense that they're typically winter veggies. This salad looks so bright and colourful and I love that it'll keep for a few days. Perfect for grab and go lunches on busy mornings

      Reply
    14. Annika

      May 12, 2017 at 9:07 am

      Perfect combination and I love the inclusion of nuts for an added crunch!

      Reply

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