Carrot Beet Salad
Carrot beet salad with apple, feta, and toasted seeds. Fresh, tangy, and colorful — the perfect quick side dish.
Ingredients
- 2 medium raw carrots, julienned
- 1 medium raw beet, julienned
- 1 medium apple, julienned
Dressing
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar (or apple cider vinegar)
- 1 tbsp lemon juice
- 1 tbsp honey
- A pinch of ground cumin
- Salt & pepper, to taste
Toppings
- 30 g (⅓ cup) feta cheese, crumbled
- 3 tbsp pumpkin seeds (or sunflower seeds), toasted
- Fresh herbs or greens of your choice (cilantro, parsley, arugula), for topping
Instructions
- Julienne or shred the beet. Soak in cold water for 1–2 minutes to release excess color, then drain and pat dry. * If you’re using pre-julienned or pre-shredded beets, you can skip the soaking step and go straight to mixing the salad.
- Julienne the carrots and apple. Toss the apple with a squeeze of fresh lemon juice to prevent browning.
- Whisk together olive oil, vinegar, honey, cumin, salt, and pepper until smooth. Taste and adjust.
- Add the beet, carrots, and apple to a large bowl. Drizzle with dressing and toss gently until coated.
- Top with crumbled feta, toasted seeds, and your choice of fresh herbs or greens. Serve immediately.
