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
Ingredients
- 1 beets large, any color
- 1 carrots large, any color
- 1 apples green
- 1/2 cup unsweetened flaked coconut (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 fresh ginger grated
- 2 tbsp sesame seeds optional
Servings: servings
Units:
Instructions
- 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.
Recipe Notes
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
LOVE THIS RECIPE?
Get more exclusive recipes in my e-book
i made this salad last night and it was so good! I didn’t have an apple so i threw in a couple of radishes. Also, i had never had raw beets before–so yummy.
Noelle,
I’m so glad you tried it and thanks for letting me know. I can imagine that radishes would be a great addition, as would jicama. 🙂