Shredded Beet, Carrot and Green Apple Salad

Crisp carrots, shredded beets and tart apples combine to make a 15-minute dish that's so simple even the kids can help make it. Serve it alongside a seasonal soup, as the first course for a fall dinner party or tucked into your little one's lunch box.

You’ll Need

  • 2 medium beets, raw, trimmed, scrubbed and quartered
  • 2 large carrots, peeled and trimmed
  • 1 green apple, quartered and core removed
  • ½ cup pumpkin seeds
  • Garnish: Chopped parsley or kale leaves
  • 1 tsp lemon juice
  • 2 tsp white wine vinegar
  • 1 tsp honey
  • 1 tsp grainy Dijon mustard
  • 3 Tbsp olive oil
  • Salt and pepper
  • Optional: Toasted pumpkin seeds

Prep and Cook

  • Attach the coarse grater to a food processor and push ingredients through in the following order: beets, carrots and apple.
  • In a small bowl, whisk together lemon juice, vinegar, honey, Dijon mustard and olive oil. Season with salt and pepper and stir.
  • Turn vegetables onto a platter to achieve a rainbow of colours. Top with pumpkin seeds and parsley, if using, and lightly dress with the vinaigrette. Toss to combine. Add more dressing if desired and serve immediately.


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