Shredded Apple, Beet, and Carrot Salad

  • Serves

    serves 8


This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp slawlike Autumn side dish. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.


  • 12 cup fresh orange juice
  • 2 tsp. fresh lemon juice
  • 2 cloves garlic, mashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup olive oil
  • 3 large carrots, peeled
  • 2 large Granny Smith apples, peeled and cored
  • 1 large red beet, peeled


Step 1

Whisk juices, garlic paste, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until dressing is emulsified; set aside. Shred carrots, apples, and the beet using the large holes of a box grater. (Alternatively, pulse each vegetable individually in a food processor.) Transfer vegetables and apple to bowl with dressing; toss to combine. Let salad sit 30 minutes.

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