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BEET, APPLE, AND CARROT SALAD WITH LEMON VINAIGRETTE (OIL-FREE)

This vibrant Beet, Apple, and Carrot Salad with Lemon Vinaigrette is a refreshing and nutritious dish. It's made with wholesome ingredients and perfect for a healthy, oil-free side.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 4 servings

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 Box Grater or Mandoline
  • 1 Wooden spoon

Ingredients
  

For the salad

  • 2 beets (medium, grated or thinly sliced)
  • 2 carrots (medium grated or thinly sliced)
  • 1 apple (large, thinly sliced or cut into small chunks)
  • 1/4 cup toasted sunflower seeds (optional)
  • 1/4 cup dried cranberries (optional)

For the lemon vinaigrette

  • 1 tbsp maple syrup
  • Zest and juice of 2 lemons
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Prep the Ingredients: Grate or thinly slice the beets and carrots. Slice or chop the apple. Toast the sunflower seeds (if using).
  • Prepare the Vinaigrette: In a small bowl, mix the lemon zest and juice, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
  • Assemble the Salad: In a large bowl, combine the grated beets, carrots, and apples. Toss the salad with the vinaigrette until everything is well coated.
  • Optional: Add toasted sunflower seeds or dried cranberries for extra texture and flavor.
  • Serve: Serve chilled or at room temperature.

Notes

  • This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just add the vinaigrette right before serving to keep everything fresh and crisp.
  • Feel free to adjust the sweetness by adding more or less maple syrup to the vinaigrette.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.