Home / Food / Shredded Beet Salad (With Carrot, Apple, & Walnuts)

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

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.

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.


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
  • 1/2 cup rough chopped walnuts
  • Chives as a garnish

For The Dressing

  • 1/2 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 lemon juiced and zested
  • 1tbsp brown sugar or honey, even maple syrup can be used.
  • Salt
  • Pepper


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:  Butternut Squash Soup with Curry

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 5 votes
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine German
Servings 4 portions
Calories 580.4 kcal


  • 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 tbsp apple cider vinegar
  • 1 lemon juiced and zested
  • 1 tbsp brown sugar or honey even maple syrup can be used.
  • Salt
  • Pepper


  • 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!


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


Calories: 580.4kcal
Keyword can you eat raw shredded beets?, how do you make red beet salad?
Tried this recipe?Let us know how it was!

Please note : We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate we earn from qualifying purchases.

For more information please read our affiliate disclosure.


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

  2. 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!

  3. 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:-)

  4. 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!

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

  6. 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!

  7. 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.

  8. 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.

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

  10. 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!

  11. 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

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating