This Beetroot, Carrot & Apple Salad is a vibrant, crunchy, and refreshing dish packed with natural sweetness and earthy flavours. Shredded beetroot and carrot are combined with crisp apple and topped with toasted seeds for added texture and nutrition. Light yet satisfying, this vegan and gluten-free salad makes a perfect side dish or a healthy lunch option. With a simple dressing to bring everything together, it’s a delicious way to enjoy fresh, wholesome ingredients.
Beetroot, Carrot & Apple Salad – A Fresh and Crunchy Side Dish
This colourful Beetroot, Carrot & Apple Salad With Toasted Seeds is really delicious. Bursting with the goodness of raw beetroot, carrots, and apple I added some sunflower and pumpkin seeds for a crunchy note.
My weekly vegetable box from Sutton Community Farm comes with a fantastic selection of organic salad leaves. With a mixture of colours, shapes and sizes, they are as beautiful as they are delicious. Such a difference from supermarkets’ salad bags!
I love serving this recipe as a side dish for soup or quiche. It’s so simple to make, yet absolutely gorgeous!
Why You’ll Love This Recipe
- Fresh and Flavourful – A perfect balance of earthy beetroot, sweet carrot, and crisp apple.
- Nutritious and Wholesome – Packed with vitamins, fibre, and healthy fats from toasted seeds.
- Vegan and Gluten-Free – A great option for a variety of dietary needs.
- Quick and Easy – Simple to prepare with no cooking required, making it perfect for busy days.
Other Salad Recipes To Try
I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Beetroot, Carrot & Apple Salad With Toasted Seeds [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/04/Beetroot-Carrot-Apple-Salad-With-Toasted-Seeds-vegan-gluten-free-by-The-Flexitarian-v800-300x300.jpg)
Beetroot, Carrot & Apple Salad With Toasted Seeds [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- Bunch of mixed salad leaves
- 1 small beetroot
- 1 small carrot
- 1 small apple
- ½ red onion
- 2 tsp Dijon mustard
- 2 Tbsp red wine vinegar
- 6 Tbsp olive oil
- 2 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
- Salt & pepper
Instructions
- Make the vinaigrette dressing by mixing together Dijon mustard, vinegar and olive oil. Set aside.2 tsp Dijon mustard, 2 Tbsp red wine vinegar, 6 Tbsp olive oil
- Place the mixed leaves in a salad bowl.Bunch of mixed salad leaves
- Peel the beetroot and carrot. Grate both on the coarse side of a cheese grater.1 small beetroot, 1 small carrot
- Cut the red onion into very thin wedges.½ red onion
- Dry toast the sunflower and pumpkin seeds in a saucepan.2 Tbsp sunflower seeds, 2 Tbsp pumpkin seeds
- Slice the apple thinly.1 small apple
- Add the apple, red onion, grated carrot and beetroot to salad leaves.
- Pour the dressing on top of the salad. Add toasted seeds. Toss well together.
- Season to taste with salt & pepper.Salt & pepper
Nutrition
Find this recipe online:
Beetroot, Carrot & Apple Salad With Toasted Seeds [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/beetroot-carrot-apple-salad-toasted-seeds-vegan-gluten-free/
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