Fresh Beetroot and Carrot Salad with Crunchy Sunflower Seeds and Cranberries: A Bright, Nutritious Dish to Add to Your Table
If you’re looking for a dish that’s not only colorful but also packed with nutrients, look no further than this Beetroot Carrot Salad with a crunchy twist of sunflower seeds and cranberries. Beets are one of those versatile root veggies that often get overlooked, but they bring a lot of goodness to the table, from their earthy, slightly sweet taste to their nutritional value. Whether you’re familiar with the vibrant flavor of beets or trying them for the first time, this recipe is a fantastic way to introduce more vegetables into your diet while keeping things delicious and simple.
This fresh beet salad is perfect for a light lunch, a side dish, or even an addition to your holiday spread. The combination of beets, carrots, green apple, and a touch of lemon gives it a refreshing taste with a nice balance of sweet, tart, and earthy flavors. The sunflower seeds and cranberries add an extra layer of texture and a bit of a crunch, making every bite interesting and satisfying.
So, let’s dive into the details of this easy yet impressive dish.
Why You’ll Love This Beetroot Carrot Salad
This fresh salad is not only visually appealing but also incredibly nourishing. Here are a few reasons why this dish stands out:
- Nutrient-Dense Ingredients: Beets are loaded with fiber, folate, and antioxidants, which are beneficial for heart health and inflammation reduction. Carrots provide beta-carotene, an antioxidant that supports eye health, while apples bring vitamins and fiber. Adding sunflower seeds and cranberries gives an extra boost of nutrients, from healthy fats to vitamins and minerals.
- Simple and Clean Flavors: The dressing is light, allowing the natural flavors of the vegetables to shine through. The sweetness of the beets and cranberries balances perfectly with the tart apple and lemon, while the sunflower seeds add a satisfying crunch.
- Versatile Serving Options: This salad can be served on its own, as a side dish, or even as part of a larger spread for a gathering. It pairs well with roasted meats, grilled fish, or even as a topping on a bed of leafy greens for a heartier salad.
- Perfect for Meal Prep: You can cut the beets in advance and store them in the fridge for up to 4 days. When you’re ready to enjoy, simply assemble the salad with the other ingredients. The flavors actually deepen as they sit, making it a great option for leftovers.
Tips for Success
- Choosing Fresh Beets: When selecting beets, go for ones that are firm and free from any blemishes. Smaller beets are usually sweeter and more tender than larger ones.
- Storage Tips: If you have leftovers, store the salad in an airtight container in the fridge. It will keep well for up to 3 days, although the apples may lose a bit of their crunch.
- Make It Your Own: This recipe is highly adaptable! You could add feta cheese for a creamy element, swap the sunflower seeds for walnuts or pecans, or throw in some fresh herbs like parsley or mint for added flavor.
The Ingredients
- 3 Beets – Choose fresh, firm beets with a smooth exterior. Raw beets bring a delightful crunch and vivid color to this salad.
- 1 Carrot – Adds a subtle sweetness and crunch, balancing the flavors of the beets.
- 1 Green Apple – The tartness of a green apple contrasts beautifully with the beets and carrot, making the salad feel light and refreshing.
- 2-3 Tbsp Lemon – A squeeze of lemon brightens up the entire dish and enhances the flavors of the ingredients.
- 2 tsp Olive Oil – Adds a bit of richness and helps to bind the flavors together.
- 1 Tbsp Sunflower Seeds – These give the salad a satisfying crunch and are packed with healthy fats, protein, and essential minerals.
- 1 Tbsp Cranberries – Sweet, chewy cranberries add a hint of natural sweetness and a festive feel to the salad.
Making the Fresh Beetroot Carrot Salad
1. Prepare the beets
Raw beets bring a unique texture and flavor to this salad. Start by peeling the beets. To keep things simple and visually appealing, you can either grate the beets using a box grater or slice them thinly with a mandoline for a more uniform look. If you prefer bite-sized pieces, you can also julienne the beets into thin matchsticks.
Tip: Wear gloves when handling beets if you’re concerned about staining, as their natural pigments can leave a lasting mark.
2. Grate the Carrot and Slice the Apple
With the beets ready, move on to the carrot. Grate it finely using a box grater, which will blend nicely with the other ingredients while adding a touch of sweetness. For the green apple, you can cut it into thin slices or small cubes. The apple’s crisp, tart flavor perfectly balances the earthiness of the beets.
Tip: To keep the apple from browning, squeeze a little lemon juice over the slices. This will help maintain its color and add a slight citrusy tang to each bite.
3. Mix the Dressing
This salad keeps things light with a simple lemon and olive oil dressing. In a small bowl, whisk together the juice from half a lemon with the olive oil. This mixture brings a light, zesty flavor that enhances the fresh ingredients without overpowering them.
4. Assemble the Salad
In a large bowl, combine the beets, grated carrot, and apple slices. Drizzle the lemon and olive oil dressing over the top, and toss everything gently to ensure the dressing coats each ingredient.
Next, sprinkle in the sunflower seeds and cranberries. The sunflower seeds add a nutty crunch, while the cranberries bring a chewy sweetness, balancing the crisp vegetables with more texture and flavor.
Serving Suggestions
This fresh beet, carrot and apple salad is great on its own, but you can also pair it with a variety of dishes. It’s a delicious complement to richer, heavier dishes, making it an excellent choice to balance out your meal. Here are a few ways to enjoy it:
- Pair with Grilled Meats or Fish: The light, crisp flavors of the salad make it a perfect companion for grilled chicken, steak, or salmon.
- Serve with Leafy Greens: For a more filling salad, serve this beet and apple mixture over a bed of leafy greens like arugula, spinach, or kale.
- Wrap It Up: Try serving this salad in a wrap or a pita pocket for a fun, handheld meal.
If you’re serving it as part of a spread, consider making it the centerpiece of a light, plant-based meal with other salads, grains, and roasted vegetables.
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A Note on Variations
If you’re looking to make the salad your own, there are plenty of ways to customize it. Here are a few ideas to get you started:
- Add Cheese: For extra creaminess and if you’re not dairy-free, try adding crumbled goat cheese or feta. The tanginess of these cheeses pairs well with the earthy, sweet flavors of the salad.
- Experiment with Nuts: Swap the sunflower seeds for toasted walnuts, pecans, or almonds for a different kind of crunch and added depth.
- Add Fresh Herbs: Herbs like mint, basil, or parsley add a burst of freshness and a pop of green color.
Try These with the Fresh Beetroot Carrot Salad!
Brussels Additions & Variations for this Beetroot Carrot Salad
1. Balsamic Glaze Twist
Drizzle the smashed Brussels sprouts with balsamic glaze before baking for a sweet and tangy flavor. You can also toss them in a little balsamic vinegar along with the olive oil for added depth.
2. Spicy Sriracha Kick
For those who love a bit of heat, add a teaspoon of Sriracha to the olive oil before tossing with the Brussels sprouts. You can also sprinkle some red pepper flakes over the top before baking for an extra spicy kick!
Storage Tips for Fresh Beetroot Carrot Salad
Storing this Fresh Beetroot Carrot Salad properly will help maintain its vibrant colors, crisp textures, and refreshing flavors. Here are some tips to keep your salad fresh and tasty:
1. Store in an Airtight Container
Transfer any leftovers into an airtight container to prevent the salad from drying out and to keep it as fresh as possible. Airtight containers also help preserve the flavors by keeping other fridge odors out.
2. Keep Dressing Separate (if prepping ahead)
If you’re preparing this salad ahead of time but don’t plan to eat it right away, store the dressing separately. Add the dressing just before serving to prevent the beets and apples from becoming too soft and to maintain their crisp texture.
3. Use Lemon to Prevent Browning
The acid in lemon juice helps prevent the apple slices from browning. Toss the apples in lemon juice before adding them to the salad or sprinkle a bit more lemon over the entire salad before storage to keep the colors vibrant.
4. Refrigerate Promptly
Fresh ingredients like raw beets, carrots, and apples are best kept refrigerated. This salad can be stored in the fridge for up to 2-3 days. While the beets and carrots stay crisp, the apples may start to soften over time.
5. Add Sunflower Seeds and Cranberries Just Before Serving (if possible)
Sunflower seeds and cranberries can absorb moisture from the salad, which may make them softer over time. If you’re planning to store the salad for a day or two, consider adding these toppings just before serving to keep their texture crunchy and chewy.
6. Revitalize Before Serving
If the salad has been in the fridge for a couple of days, you can freshen it up by adding a bit more lemon juice and a drizzle of olive oil just before serving. This can brighten the flavors and give it a freshly-made feel.
7. Do Not Freeze
Since the salad contains raw, fresh vegetables and fruits, it is not suitable for freezing. Freezing will compromise the texture, making the beets, carrots, and apples mushy when thawed.
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Moroccan-Inspired Lamb Bolognese
Print Recipe
Ingredients
Lamb Bolognese
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Onion Finely Minced
- 1 Medium Carrot Shredded/Grated
- 3 celery stalks, minced minced
- 2 garlic cloves minced
- 2 lbs ground lamb
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 24 oz Store Bought Marinara
- 2 tsp Ground Cumin
- 1 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cinnamon
- 3/4 tsp Red Pepper Flakes
- 1/2 cup Full-Fat Coconut Milk
Spaghetti Squash
- 2 Large Spaghetti Squash
- 2 tsp Extra Virgin Olive Oil
- Salt to taste
Instructions
Spaghetti Squash
- 1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- 2. Cut off the ends of the squash, then slice widthwise into rings about 1 ½ inches thick. This ensures even cooking.
- 3. Use a spoon to scrape out the seeds from each ring.
- 4. Place squash rings on the baking sheet and coat lightly with olive oil. Sprinkle with sea salt.
- 5. Bake for 30–35 minutes, flipping once halfway through. While the squash bakes, prepare the lamb bolognese.
- 6. After baking, let squash cool for about 10 minutes. Peel away the skin and use a fork to separate the strands into spaghetti-like strands.
Lamb Bolognese
- 1. Heat olive oil in a large saucepan over medium heat until it shimmers. Add onion, carrots, celery, and garlic. Sauté for 4–6 minutes, or until the onion becomes translucent.
- 2. Add the ground lamb, breaking it apart with a wooden spoon. Cook for about 8 minutes, or until browned. Season with salt and pepper.
- 3. Stir in marinara sauce, cumin, coriander, cinnamon, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, until the sauce thickens.
- 4. Remove from heat and stir in the coconut milk.
- Assemble
- Serve the bolognese over the cooked spaghetti squash.
- Garnish with freshly grated parmesan cheese, if desired.
Notes
-
- Extra Virgin Olive Oil: High-quality olive oil adds richness and flavor. [Link your favorite brand here.]
- Onion, Carrots, Celery & Garlic: This classic combination adds sweetness and depth to the sauce.
- Ground Lamb: With its natural fat content (17–20%), lamb provides robust flavor and protein. Substitute with ground beef or turkey for a leaner option.
- Kosher Salt & Fresh Pepper: Use Diamond Crystal Kosher Salt for consistency. If using Morton or sea salt, reduce the quantity by half.
- Store-Bought Marinara: Opt for a high-quality marinara to save time while maintaining a homemade taste.
- Spices (Cumin, Coriander, Cinnamon & Red Pepper Flakes): These spices create the warm, Moroccan-inspired flavor profile.
- Full-Fat Coconut Milk or Heavy Cream: Coconut milk keeps it dairy-free, while heavy cream works for a more traditional option.
- Parmesan Cheese: Optional but adds a salty, umami-rich finish. Skip for a fully dairy-free meal.
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