Easy Raw Beet Apple Salad
Crisp grated beets and granny smith apples served up in a homemade creamy yogurt dressing with a hint of orange. An easy raw beets salad to add to any meal as a simple side dish.
Servings 6 people
Calories 128kcal
Ingredients
Creamy yogurt dressing
- ½ cup greek yogurt
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon honey
- 1 tablespoon fresh lime juice or lemon
Beetroot salad
- 2 cups beets peeled and grated
- 2 cups green apples grated
- ½ cup red onions diced small
- ½ cup celery diced small
- Salt and pepper to taste
- ½ cup toasted walnuts chopped
Instructions
- Combine all the ingredients to make the creamy yogurt dressing in a bowl. Mix well and place into the refrigerator until you are ready to serve.½ cup greek yogurt, 2 tablespoons orange juice, 1 teaspoon orange zest, 1 teaspoon honey, 1 tablespoon fresh lime juice
- Grate the apple and beets and place in a large bowl with diced red onions and celery. Add the creamy yogurt dressing and mix well. Taste and add salt and pepper as desired. Top with toasted walnuts.2 cups beets, 2 cups green apples, ½ cup red onions, ½ cup celery, Salt and pepper , ½ cup toasted walnuts
Notes
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- Grate the Apples. Apples turn brown almost as soon as you peel or grate them. Grate them close to the serving time or toss them with lemon or lime juice immediately after grating.
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- Toast the Walnuts. Buy them toasted or toast them yourself. Place them on a baking tray and bake in the oven for 6-8 minutes until slightly deeper brown and fragrant. Toasted walnuts taste different and have a crisper texture.
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- Storing Leftovers. Store leftovers in the fridge for up to three days. It will get a bit softer the longer it sits. If possible store the dressing separately from the beets and apples. It doesn't freeze well.
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- Zest the Orange: Use a microplane to finely grate the peel. It's much easier to control the depth you go into the skin which means you get all the delicious orange flavor but no bitterness. If you don't have a microplane, use a knife to trim the top layer of the orange peel away from the fruit. Avoid cutting too deep and getting any of the white part under the peel which is bitter. After trimming, chop it with a knife on a cutting board for a finer texture.
Nutrition
Calories: 128kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 311mg | Fiber: 3g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg
