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Simple Raw Beetroot Salad

Catherine BarclayCatherine Barclay
A vibrant raw beetroot salad bursting with colour and crunch — sweet grated beetroot, apples, and carrots folded through pomegranate, pumpkin seeds, walnuts, fresh mint, and hearty kidney beans. Tossed in a tangy‑sweet balsamic, lemon, maple, and chilli dressing, it’s refreshing, nourishing, and naturally energising.
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Course Salad

Ingredients
  

Salad

  • 1 large beetroot peeled and grated
  • 2 apples grated small
  • 2 carrots grated
  • ½ cup pomegranate seeds
  • ¼ cup pumpkin seeds
  • ½ cup walnuts chopped
  • 1 cup mint leaves chopped
  • 1 can kidney beans drianed and rinsed

Dressing

  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tbsp sweet chilli sauce
  • 1 tbsp maple syrup

Instructions
 

  • Mix dressing ingredients and refrigerate.
  • In a large bowl, combine all salad ingredients and toss.
  • Pour over the dressing and serve.
Keyword beetroot, Fiber rich, Fibre rich, no oil, plantbased, vegan, wfpb, wholefood
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