Beet Apple Salad

Our favorite beet apple salad with balsamic dressing. This raw beetroot salad is crunchy, sweet, refreshing, and utterly delicious.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 3

Servings people

Calories 246kcal

Author Adina

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.
Quarter and core the apple and grate it as well. Place beets and apples in a bowl. Add the finely chopped red onion.
1 lb beetroot + 1 apple + 1 small red onion
Toast the chopped pecans in a frying pan without adding any fat. Shake the pan often to ensure that the nuts don’t burn. Once fragrant and golden, transfer them to a large plate immediately and let them cool.
½ cup pecans

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.
2 tablespoons balsamic vinegar + 1 teaspoon honey + 1 teaspoon creamed horseradish + fine sea salt + ground black pepper + 2 tablespoons extra-virgin olive oil
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.
1-2 tablespoons chopped parsley

Beets: I had 3 small to medium raw beets. You can make the salad with cooked beets as well. The texture and taste will be different, but the salad will still be delicious.
Walnuts or pine nuts are also perfect.