Raw beet carrot salad
Before I had this raw beet salad, I had no idea you could eat beets raw. They are delicious! You can make it with yellow, red, or Chioggia beets.

This recipe was from a dear friend’s mother, who passed away in 2013. I will always think of her when I makde it. It needed no renovation!

Suitable for:
vegan, gluten-free, raw, low-sodium, reduced-sugar diets

Not for:
migraine diets

Raw beet carrot salad

Raw beet salad

Make this quick and delicious raw beet salad with any color beets. Packed with nutrients, tastes like dessert.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Lunch
Cuisine American
Servings 10 servings


  • 1 beets large, any color
  • 1 carrots large, any color
  • 1 apples green
  • 1/2 cup coconut (flakes, unsweetened) (25 g)
  • 1 cup pecans walnuts, chopped (115 g)
  • 1 tbsp dark toasted sesame oil can be light
  • 2 tbsp rice wine vinegar
  • 1 tbsp ginger (fresh) grated
  • 2 tbsp sesame seeds optional


  • Combine the oil, vinegar, and ginger in a large bowl and whisk together.
  • If you are following a raw foods diet, use cold-pressed sesame oil.
  • You can toast the sesame seeds or leave them raw. They add more sesame flavor if you toast them in a dry skillet on medium heat for a few minutes.
  • Scrub the beet and carrot and wash the apple. Grate each using a food processor or box grater.
  • Toss everything together.


Per serving:
  • 129 calories
  • 11 g fat
  • 0 g cholesterol
  • 63 mg sodium (4 mg with changes noted above)
  • 128 mg potassium
  • 7 g carbohydrate
  • 3 g fiber
  • 4 g sugars
  • 2 g protein
  • 4  Weight Watchers Points Plus