Shredded Beet and Apple Salad

If you’ve been following along, you know I’m on a bit of a beet kick—and very intentionally so. This shredded beet and apple salad is another reminder that liking beets isn’t about forcing yourself to eat something you don’t enjoy; it’s about finding how you enjoy them. We’ve already explored roasted beets with labneh and slow-roasted melting beets. Now we’re going in the opposite direction with a raw, crisp, refreshing approach. Yes, raw beets!

This salad is inspired by a classic Food Network recipe and highlights one of my favorite things about beets: how dramatically their flavor and texture change depending on how they’re prepared. Shredded raw, beets are crunchy, slightly sweet, and much lighter than their roasted counterparts. Paired with a crisp apple, a bright dressing, and a little acidity, this is the kind of beet dish that feels fresh and approachable—even for skeptics.

Ingredients

• Raw beets peeled and shredded: Shredding beets keeps them crisp and light, with a subtle sweetness and earthy flavor that’s far less intense than when they’re cooked.
• Apple, julienned or shredded: Adds natural sweetness and crunch while balancing the earthiness of the beets. A crisp apple works best here.
• Fresh lemon juice or apple cider vinegar: Brightens the salad and helps soften the raw beets slightly while keeping the flavors fresh.
• Dijon mustard: will help emulsify the dressing and make it all come together.
• Honey: it’s just a smidge, but that teaspoon helps round out the flavor and take a little edge off the earthy beet flavor.
• Olive oil: Adds richness and helps round out the acidity in the dressing. Yes, the Food Network used walnut oil. However, I tried to keep with an oil we all have in our pantry!
• Black pepper: Adds a subtle bite that balances the sweetness from the beets and apple.
• Optional add-ins: fresh herbs and toasted nuts: Parsley and walnuts are all that I added, although a sprinkle of goat cheese would go nicely as well!

How to Make Shredded Beet and Apple Salad

1. Prepare the beets and apple: Peel the beets and shred them using a box grater or food processor. Shred or julienne the apple and add it to a mixing bowl with the beets. You’re looking for long, thin matchsticks.
2. Prepare the dressing: Whisk the lemon juice or vinegar, mustard, honey, and black pepper until well combined. Slowly drizzle in the olive oil, whisking constantly to make a smooth, slightly thick dressing.
3. Combine everything together: Toss the beets and apples together. Drizzle the dressing over the top and combine until mixed altogether. Allow the salad to sit for 10–15 minutes. This helps the beets soften slightly and allows the flavors to meld.
4. Taste and adjust: Adjust seasoning as needed, adding more pepper or a pinch of salt if necessary.
5. Finish and serve: Top with fresh parsley and walnuts. Serve chilled or at room temperature.

Final Thoughts

This shredded beet and apple salad is another example of why I think it’s worth staying curious with foods you’re unsure about. Raw, roasted, slow-cooked—beets show up differently in every preparation, and one method might click even if another doesn’t. As this beet series continues, my goal isn’t to convince you to love beets, but to give you enough variety that you might find one version that works for you. And if not? At least you tried them in a few genuinely delicious ways.

Other Sensational Salads

• Panzanella Salad
• Broccoli Salad
• Lemon Couscous Salad
• Fried Goat Cheese & Strawberry Salad

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