Close-up, slightly angled shot of an Apple Beet Salad served on a wide-rimmed matte pink plate. The salad consists of a base of dark red shredded beets, topped with diced red and yellow apple, cubed carrots, and green leaves. A metal spoon is visible to the side, and in the background, two whole apples and a glass jar of dressing are visible on a dark wooden surface. / Primer plano en ángulo ligeramente elevado de una Ensalada de Manzana y Remolacha servida en un plato rosa mate con borde ancho. La ensalada consiste en una base de remolacha rallada roja oscura, cubierta con manzana roja y amarilla picada, zanahoria en cubos y hojas verdes. A un lado hay una cuchara de metal y, en el fondo, se ven dos manzanas enteras y un frasco de vidrio con aderezo sobre una superficie de madera oscura.

Apple, Carrot & Beet Salad

The Foodies' KitchenNovember 17, 2025

This post is also available in ESPAÑOL (SPANISH)

This fresh and vibrant salad is a fun twist on everyday ingredients. Crisp apples, sweet carrots, earthy beets, and a generous handful of fresh mint come together in a colorful bowl full of flavor and texture. We love using a mix of Gala and Red Delicious apples — their sweetness and juiciness balance each other beautifully.

Everything gets finished with a bright apple-cider vinaigrette scented with honey and ground cumin. It’s simple, refreshing, and perfect as a light lunch or a side dish for any meal.

Helga & Kitty

Apple, Carrot & Beet Salad

Makes 4-6 servings

Ingredients:
2 large carrots
1 Red Delicious apple
1 Gala apple
2 medium beets
1 cup fresh mint, roughly chopped
¼ cup apple cider vinegar
¼ cup olive oil
1 tablespoon honey
¾ teaspoon ground cumin
1 pinch sea salt

Instructions:

Using a mandoline fitted with a ⅛-inch blade, shred the beets. Rinse the shredded beets under cold running water 3–4 times, then place them as the base of the salad. Rinsing helps keep the beets from staining the rest of the salad.
Cube the apples and carrots, place them in a large bowl, and add the chopped mint. Toss gently to combine, then spoon the mixture over the beets.
In a small bowl, whisk together the vinegar, olive oil, honey, cumin, and salt. Pour the vinaigrette over the salad and toss until everything is well coated. Serve immediately.

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