This beetroot salad has spiralized raw beets, carrot, and apple tossed in a fresh minty citrus dressing and topped with crunchy toasted pepitas. Naturally gluten-free, dairy-free, and totally plant-based, this fresh and healthy salad will delight your tastebuds!
Why This Beetroot Salad is SO Good
- It’s simple – no cooking or roasting required!
- There are so many refreshing flavors (lemon, orange, mint, parsley, apple) making this one of the most vibrant-tasting beet salads you’ve ever had!
- Spiralizing the beets, carrot, and apple into thin strands make the produce tender and adds so much volume.
What You Need
Ingredients needed for this recipe include:
- Beets
- Carrots
- Apple
- Pepitas (raw pumpkin seeds)
- Extra virgin olive oil
- Lemon juice
- Orange juice
- Fresh mint
- Fresh parsley
Special equipment you need for this recipe is a spiralizer. I highly recommend the Inspiralizer. I’ve tried multiple spiralizers and veggie noodle-making tools, and the Inspiralizer is the best that I’ve tried. It’s sturdy, it’s safe, it has a small core (which means less waste and more noodles), and it best spiralizes harder fruits and veggies (like carrots and beets).
How to Make This Fresh Beet Salad
- Whisk together the freshly chopped mint, parsley, lemon juice, orange juice, olive oil, honey, and dijon. Set aside.
- Place pumpkin seeds in a small skillet and lightly toast them over medium-low heat. This will take a few minutes, but stir or toss them occasionally and watch them carefully so they don’t burn. They will start to become fragrant and some will get slightly golden brown. Remove from heat and set aside.
- Meanwhile, remove any stems and peel the beets and carrot. You don’t have to peel the apple, but remove its stem and (if needed) slice a thin slice off the top of the apple so that it will fit on the spiralizer. Spiralize the beets, carrots, and apple on the setting that creates the thinnest “noodle”. If needed, use kitchen shears to cut longer strands into smaller, more manageable strands.
- Toss the spiralized beets, carrot, and apple in a medium bowl with the dressing and pepitas.
What if I don’t have a spiralizer?
Don’t have a spiralizer? You can use a julienne peeler or use a knife to slice into thin matchsticks.
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Can this recipe be meal prepped?
This beetroot salad can be made in advance, but I recommend only 24-48 hours in advance. The flavors are much fresher and the beets, carrot, and apple retain more of their juices when it’s consumed fresh.
It doesn’t take very long to spiralize the produce (it takes longer to peel the beets and carrot than it does to give them a whirl in the Inspiralizer!), but you could prepare the dressing and toast the pepitas in advance.
Is this salad healthy?
This raw beet salad can absolutely fit into a healthy, balanced lifestyle. It is full of fresh fruit and vegetables,
Know, too, that “healthy” is subjective. The foods that help one maintain their health may or may not work for you – and that’s okay! Honor the body you have. As a registered dietitian nutritionist, I suggest eating a variety of nourishing foods that help you feel good and achieve or maintain your health, balanced with the foods you love. Remember – an election isn’t won with every vote, but the majority. Your health is the same way – the overall dietary pattern is what matters most.
More Healthy, Delicious Salads
Try these other salad recipes from Nutrition to Fit!
- Cucumber Chickpea Salad
- Winter Kale Salad with Cranberries
- Zucchini Noodle Antipasto Salad
- Broccoli Kale Quinoa Salad
- Blueberry Bagel Panzanella Salad
I would love to hear if you make this recipe! Please give it a ★★★★★ star rating below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Fresh Beetroot Salad
This beetroot salad utilizes spiralized raw beets, carrot, and apple tossed in a fresh minty citrus dressing and topped with crunchy toasted pepitas. Naturally gluten-free, dairy-free, and totally plant-based, this fresh and healthy salad will delight your tastebuds!
Ingredients
- 3 small beets (or 2 large)
- 1 large carrot (or 2 small)
- 1 apple
- 1/4 cup raw pumpkin seeds
Citrus Herb Dressing
- Juice from 1/2 a lemon
- 2 Tbsp orange juice
- 2 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh parsley
- 1½ tsp honey
- ½ tsp dijon mustard
Instructions
-
Whisk together the freshly chopped mint, parsley, lemon juice, orange juice, olive oil, honey, and dijon. Set aside.
-
Place pumpkin seeds in a small skillet and lightly toast them over medium-low heat. This will take a few minutes, but stir or toss them occasionally and watch them carefully so they don't burn. They will start to become fragrant and some will get slightly golden brown. Remove from heat and set aside.
-
Meanwhile, remove any stems and peel the beets and carrot. You don't have to peel the apple, but remove its stem and (if needed) slice a thin slice off the top of the apple so that it will fit on the spiralizer.
-
Spiralize the beets, carrots, and apple on the setting that creates the thinnest "noodle". Alternatively, if you don't have a spiralizer you can use a julienne peeler or a knife to create small, thin matchsticks. You can use kitchen shears to snip longer fruit and vegetable strands into more reasonable pieces.
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Toss the spiralized beets, carrot, and apple in a medium bowl with the dressing and pepitas.
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Serve and enjoy!
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