Beet and Carrot Salad Recipe

Over the weekend hubby and I took a trip out of town to see a friend of ours. While there we visited an apple orchard.

The selection of different varieties was amazing, but I was totally bummed that none of the offerings were organic. Nevertheless, when we got home, I was inspired to created something with a season appropriate ingredient — crunchy apple. The outcome was VERY delicious :), and even my Sprout enjoyed it.

Beet & Carrot Salad Recipe


  • 2 apples [Fuji, Grannie Smith, or other juicy variety]
  • 4-5 medium size carrots, well scrubbed, if organic, otherwise peeled
  • 5 small-medium size red beets
  • 2 tbs finely chopped dill
  • 2 tbsp vegan mayo
  • 1/2 tsp Himalayan salt
  • 1./-1 tsp of lemon juice


  • Core apples, peel beets, scrub carrots
  • Method 1: using mandolin slicer cut ingredients into thinnest sticks possible, except for 1 apple.  The apple should be grated, so the juices would release faster.

  • Method 2: using a food processor, grate ingredients
  • Method 3: using a hand grater, grate ingredients
  • The benefits of Method 2 & 3 is that the veggies/fruit will release their juices faster

  • Combine all ingredients in a bowl, and toss together until well coated with mayo
  • Let your salad marinate for 20-30 minutes in a fridge if cut into thin strips; if grated, you will need only about 5-10 minutes.
  • Serve with your favorite main dish, or by itself.
Enjoy! And stay tuned for tomorrow’s post — I have an amazing update for you – I am all giddy and cannot wait to tell you.


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