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Raw Beet Salad with Apples (Vegan, Gluten Free, Paleo, Whole30)

This raw beet salad with chopped apples and celery root is a fancy salad appetizer. Perfect serving with a lean protein for dinner.

The first time I had this Raw Beet Salad with Apples was part of a 4 course Valentine’s Day dinner that Brett made for me – this was the first course.  He always goes above & beyond to cook for me on special occasions, and since then this salad has been something we love to make in the wintertime when root veggies are at their peak.

This Raw Beet Salad with Apples is:

  • crunchy
  • sweet
  • tangy
  • flavorful
  • fiberous
  • healthy
  • raw vegan & gluten free!

I recently got both celery root and beets in my Veggie Box, so deciding what to make with them was a no brainer!  The dressing is really vibrant with the fresh herbs and the apple gives the salad a lot of sweetness.  Nothing in this recipe needs to be cooked, which is nice because it doesn’t take too long to prepare- just the dicing takes a while.

raw vegan salad fancy salad potluck beets apples

How to Make This Raw Beet and Apple Salad

  1. Finely dice apple, celery root, and beets.  Combine into a large bowl.
  2. In a pint sized mason jar, combine all other ingredients to make the dressing: olive oil, vinegar, mustard, garlic, parsley, and dill.  Shake thoroughly to combine.
  3. Pour dressing over salad, and toss together until salad is coated.
  4. Serve with fresh black pepper

All the veggies in this are meant to be raw, so its a very hearty and fiberous salad.  I try to dice the veggies as small as possible so its easy to eat.  And the great thing about this salad is that its even better the next day if there are leftovers!   

raw vegan salad fancy salad potluck beets apples

Raw Beet Salad with Celery Root (Vegan, Gluten Free, Paleo, Whole30)

The Herbeevore
This raw beet salad with chopped apples and celery root is a fancy salad appetizer. Perfect serving with a lean protein for dinner.
5 from 2 votes
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine American, Mediterranean
Servings 8
Calories 128 kcal

Ingredients
  

Instructions
 

  • Finely dice apple, celery root, and beets.  Combine into a large bowl.
  • In a pint sized mason jar, combine all other ingredients to make the dressing: olive oil, vinegar, mustard, garlic, parsley, and dill.  Shake thoroughly to combine.
  • Pour dressing over salad, and toss together until salad is coated.
  • Serve with fresh black pepper

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 128kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 129mgPotassium: 414mgFiber: 3gSugar: 6gVitamin A: 115IUVitamin C: 11mgCalcium: 47mgIron: 1mg
Keyword Apples, beet apple salad, beet salad, beets, celeriac, celery root, dijon mustard, dill
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Posted in 21 Day Fix, American, Appetizers, Dressing, Favorites, Gluten Free, Make Ahead, Mediterranean, Paleo, Salads, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes

2 Comments

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