Beetroot, Apple, and Carrot Slaw with Zesty Vinaigrette

This A-B-C Salad (Apple, Beetroot, Carrot) is a vibrant, refreshing, and nutrient-dense slaw that perfectly balances the earthy sweetness of beets with the tartness of apples and the crunch of carrots.¹ It is simple to prepare and keeps well, making it ideal for meal prep.

Health Benefits

This raw salad is a nutritional powerhouse:

• Detoxification: $\text{Beetroot}$ is known to support liver function and blood purification.
• Antioxidants: Rich in vitamins $\text{A}$, $\text{C}$, and $\text{K}$, as well as potent $\text{antioxidants}$ like $\text{beta-carotene}$ (from carrots) and $\text{anthocyanins}$ (from beets), which fight free radicals and reduce inflammation.
• Fiber: The high fiber content aids digestion, supports gut health, and promotes satiety.²

Ingredients

For the Slaw

• 2 medium Beetroots, raw, peeled, and grated/shredded
• 2 large Carrots, peeled and grated/shredded
• 2 medium Apples (a crisp, tart variety like Granny Smith or Honeycrisp works best), cored and grated/shredded³
• $\frac{1}{4} \text{ cup}$ chopped Walnuts or $\text{Almonds}$ (for crunch and healthy fats)
• $\frac{1}{4} \text{ cup}$ fresh Parsley or Mint, roughly chopped

For the Zesty Vinaigrette

• 2 Tablespoons Extra Virgin Olive Oil (mild-tasting is best)
• 2 Tablespoons fresh Lemon Juice (or $\text{Apple}$ $\text{Cider}$ $\text{Vinegar}$ for a deeper flavor)
• 1 Tablespoon Honey or ⁴$\text{Maple}$ ⁵$\text{Syrup}$ (optional, to balance tartness)⁶
• $\frac{1}{2} \text{ teaspoon}$ finely grated fresh Ginger (optional, for a digestive boost)⁷
• $\frac{1}{2} \text{ teaspoon}$ Sea Salt (or to taste)
• $\frac{1}{4} \text{ teaspoon}$ fresh cracked Black Pepper

Instructions

1. Prepare the Vegetables: Peel the raw beetroots and carrots. Using a box grater or a food processor with a shredding attachment, coarsely shred the beets, carrots, and apples. Place them immediately into a large mixing bowl.
   • Tip: If you want to prevent the beetroot from bleeding onto the apples, you can quickly rinse the shredded beets under cold water before adding them to the bowl, though mixing them together adds to the salad’s beautiful color.⁸
2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice (or $\text{ACV}$), honey (if using), grated ginger (if using), salt, and pepper until well combined. Taste and adjust for desired sweetness or tartness.
3. Assemble and Toss: Pour the vinaigrette over the shredded vegetables and apple. Add the chopped walnuts/almonds and fresh herbs.
4. Mix: Toss all the ingredients thoroughly until the vegetables are evenly coated with the dressing.
5. Serve or Chill: Serve immediately for maximum crunch, or cover and chill in the refrigerator for at least $30$ minutes to allow the flavors to meld. The salad tastes even better after it has rested!

Serving Suggestions

• Side Dish: Serve alongside grilled chicken, baked fish, or pork tenderloin.
• Light Lunch: Toss with a scoop of $\text{cottage}$ $\text{cheese}$, $\text{feta}$, or $\text{goat}$ $\text{cheese}$ for added protein.
• Base: Use as a vibrant, crunchy filling for wraps or pita bread.