Savor our favorite beet apple salad with balsamic dressing, a satisfying and delicious raw beetroot salad that provides a refreshing crunch with every bite.


Beetroot salad: – Beetroot – Apples – Red onions – Pecans Dressing: – Balsamic vinegar – Extra-virgin olive oil – Honey – Horseradish – Fine sea salt – Ground black pepper – Parsley

Thick Brush Stroke

How to make the Beet salad:

Grate vegetables: Scrub and peel the beets and rinse them again shortly. Dry them with a paper towel and grate them on the side with the largest hole size of the grater.

How to make the Beet salad:

Quarter and core the apple and grate it as well. Place beets and apples in a bowl. Add the finely chopped red onion.

How to make the Beet salad:

Toast the chopped pecans in a frying pan. Once fragrant and golden, transfer them to a large plate immediately and let them cool.

How to make the dressing:

Whisk the vinegar, honey, creamed horseradish, salt, and pepper in a small bowl. Slowly add the olive oil, whisking until the dressing is slightly emulsified.

Beet Apple Salad

Combine: Pour the dressing over the salad and toss to combine. Adjust the taste with salt and pepper. Sprinkle with freshly chopped parsley and the pecans just  before serving.

Can I make this salad with cooked beets?

You can. It will still be delicious but quite different in taste and texture. The recipe page has many tips and notes, check out the full recipe!

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