Beet Carrot and Apple Slaw

Following my rant earlier this year about the awful canned beets from back in the day and my late-life discovery of the awesomeness of fresh beets, I later learned that a raw beet slaw can catapult this humble root vegetable into an entirely new dimension. It would be a crime to serve this slaw in anything but a clear, glass bowl. This game-changing combination is ridiculously healthy and delicious — in addition to being the most striking color combination ever.


  • 2 cups ground or grated fresh beets
  • 2 cups ground or grated fresh carrots
  • 1/3 cup chopped green onion
  • 1 cup finely chopped apple (about 2 medium)
  • 1/3 cup orange vinaigrette



  1. Peel and chop 2-3 small beets.  Add to a food processor and pulse until finely ground.
  2. Spread beets on the bottom of a serving bowl.
  3. Rinse remaining beets from the food processor and add 3-4 peeled, chopped carrots. Pulse until ground well and evenly spread a layer of carrots on top of ground beets.
  4. Chop apples and layer on top of carrots.
  5. Top with chopped green onions.
  6. Cover with orange vinaigrette.
  7. Serve room temperature or chilled.


One thought on “Beet Carrot and Apple Slaw”

  1. I can’t eat raw beets or raw onions without getting stomach pains, but I can eat the both cooked. I eliminated the onions from this recipe and I roasted the beets first in the oven and then chopped them. I added one whole raw orange, peal and all that I chopped in the processor. It was all really good.

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