Can’t be Beet! Raw Beet Salad


I’ll let you in on a little secret: I grew up hating beets. Reflecting back on it, I think I was only offered canned or pickled beets. Fast-forward to adulthood and my experiences with farming. I quickly discovered that beets are easy to grow; their greens are sweet, crisp and delicious in salads. A revelation! Raw beets are amazing – sliced matchstick style for salads, marinated, I’ve even taken to roasting them. This recipe is easy to throw together with your food processor. The nutty pumpkin seeds add a little crunch (plus iron, potassium calcium and protein), and a few microgreens add nice flavor and texture. This colorful and healthy salad even gets better and more flavorful over a couple of days in the fridge.

Raw Beet Salad


  • 1 medium beet, shredded
  • 3 medium carrots, shredded
  • 6 medium radishes, thinly sliced
  • 3 Tbsp fresh parsley
  • 1 cup microgreens
  • 1 apple, diced
  • 1/2 cup raw pumpkin seeds
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • ¼ cup lemon juice
  • Salt to taste



  1. Place the radishes, beets, carrots and parsley in a salad bowl.
  2. In a small bowl, combine the diced apple and lemon juice. Toss to make sure all the pieces are covered in juice, then add the apples to the beet mixture.
  3. Add the pumpkin seeds, greens, olive oil and balsamic vinegar.
  4. Toss well to combine. Season with salt, if needed.

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