large white bowl and small serving bowl with shredded beet salad

Beet Carrot Apple Salad Recipe

Beet Carrot Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty, paleo, and gluten-free. Learn how!

Course Salad
Cuisine Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Veggies, Whole30
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 78 kcal


  • 2 beets large, raw, about 1 lb, peeled and roughly chopped
  • 2 carrots large, about 8 oz, roughly chopped
  • 2 granny smith apples cored and roughly chopped*
  • Zest & juice of 2 lemons ~1/4 cup
  • 1 tbsp olive oil mild tasting
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tbsp honey raw, optional (omit for Whole30)


  1. Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
  2. Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.
  3. Add the olive oil, salt, pepper, and honey (optional).
  4. Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.
  5. Keeps in the fridge for up to 3 days.

Recipe Video

Recipe Notes

This pairs perfectly with my Easy Pan-Fried Lemon Chicken.

Nutrition Facts
Beet Carrot Apple Salad Recipe
Amount Per Serving
Calories 78 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 326mg14%
Potassium 218mg6%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Vitamin A 3440IU69%
Vitamin C 5.4mg7%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.