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Prep Time: 10 mins | Cook Time: 0 mins | Serves: 8
Ingredients
3 carrots, peeled and grated
3 beets, peeled and grated
2 granny smith apples, quartered, cored, and grated
¼ cup fresh parsley, chopped
1 lemon, juiced
2 Tbs apple cider vinegar
2 Tbs olive oil
Salt to taste
Directions
Wash and prep all produce.
Grate carrots, beets, and apples into medium bowl.
Add lemon juice, apple cider vinegar, olive oil, and a pinch of salt. Stir until all ingredients are incorporated.
Serve and enjoy!
Notes
Reduce this quick and easy salad down to 2-3 servings by using only 1 carrot, 1 beet, 1 apple, half a lemon’s juice, and one Tbsp each of vinegar and oil.
Store in an airtight container in the refrigerator for up to 5 days.
Use a hand grater, box grater, or food processor to get the raw produce into nice even shreds.
Wear food service gloves when handling the beets as they do stain!
Use cilantro, mint, chives, or tarragon in the place of parsley for a nice pop of fresh herby flavor.
Make the dressing more robust by adding salt, pepper, a teaspoon of Dijon mustard, and a bit of honey or agave for sweetness.
Use this salad as a topper for fresh greens, sandwiches, wraps, eggs, or even avocado toast.
Use as part of grain salad by stirring into chilled quinoa, barley, or farro. Add nuts or seeds such as pistachios, pecans, pepitas, or sunflower seeds for crunch. Add goat cheese or feta for a creamy, savory compliment.
Nutrition: (per ½ cup serving) Calories: 83 cals | Total Fat: 3.5 g | Sat Fat: 0.5 g | Sodium: 105 mg | Carb: 12 g | Fiber: 3 g | Protein: 1 g
In the Kitchen | October 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org