Tricolor Beet, Carrot, and Green Apple Salad

Ingredients

• 1 Raw beet (Grated; also known as beetroot.)
• 1 Carrot (Grated.)
• 1 Green apple (Grated or cut into small pieces.)
• Walnuts (Chopped; approximately 30 g.)
• Fresh cilantro (To taste; added according to the transcript.)
• 1 tbsp Olive oil (Estimated amount; use to taste.)
• 1 tbsp Lemon juice (Estimated amount; adjust to taste.)
• Salt (To taste.)

Steps

1. 1

   Wash and peel the beet and carrot. Wash the green apple thoroughly, then remove the core and seeds.

2. 2

   Grate the raw beet and place it in a large bowl.

3. 3

   Grate the carrot and add it to the bowl with the beet.

4. 4

   Grate or cut the green apple into small pieces and add it to the bowl to complete the salad's three main components.

5. 5

   Chop the walnuts and add them. They are the crunchy, distinctive ingredient in the dish.

6. 6

   Add fresh cilantro to taste.

7. 7

   Dress the salad with salt, lemon juice, and olive oil. Adjust the amounts according to your preference.

8. 8

   Toss carefully until the beet, carrot, apple, walnuts, cilantro, and dressing are evenly distributed.

9. 9

   Let the salad rest for a few minutes before serving so the flavors can blend. Enjoy it raw and fresh.

Notes

The original recipe does not specify amounts for the walnuts, oil, lemon juice, salt, or cilantro; these amounts were estimated for two servings and should be adjusted to taste. The author states that she prefers raw beet rather than cooked beet.

Nutrition per serving

• salad
• side dish
• vegan
• vegetarian
• gluten-free
• no-cook
• fresh
• healthy