Spring Clean Raw Beet, Carrot, and Apple Salad

This recipe is sweet and spicy: a combo that I have been loving lately. I also grated a 1/4" knob of ginger into the mix. Beets are sweeter when they are roasted, but you retain all nutrients by consuming them raw. Serves 2.


2 medium carrots, peeled
2 large golden beet, peeled
1 apple (sweet variety), chopped
1 garlic clove, minced (or less if you are not a garlic fan)
1 tbsp extra virgin olive oil
2 tsp fresh lemon juice
1 tbsp balsamic vinegar
Red pepper flakes, to taste (I used a couple shakes)
1/2 tbsp pure maple syrup, to taste
Kosher salt & freshly ground black pepper, to taste (I used about 1/4 tsp salt)
2-3 tbsp Sesame seeds
3-4 tbsp Chopped almonds


Trim, peel, and grate the carrots and beets. You can use a food processor with a grater attachment if preferred). Chop apple and place the grates beets, carrot, and chopped apple into a large bowl. Assemble the dressing by whisking together the minced garlic, EVOO, lemon juice, vinegar, red pepper flakes, maple syrup, salt, and pepper. Adjust dressing to taste. Pour the dressing onto the vegetables and mix well. Allow to sit for at least a half hour so the flavors can develop. Add in your desired seeds and nuts and serve chilled or at room temperature over a bed of greens.

(Recipe adapted from: www.ohsheglows.com)