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Beet, carrot and apple salad

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.


1 medium beet (or 3/4 cup preshredded)

2 medium carrots (or 3/4 cup preshredded)

1 large, peeled Granny Smith apple

1/4 cup walnut halves, chopped

3 tablespoons chopped flat-leaf parsley or dill (or combination)

1 tablespoon fresh lemon juice

1/2 teaspoon salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil


  • To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler.
  • Using coarse side of box grater, shred beet to get 3/4 cup. Save remaining beet for another use.
  • Shred carrots and apple.
  • Place shredded beets, carrots and apple in mixing bowl, and mix to combine.
  • Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
  • For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3 to 4 grinds of pepper. Whisk in oil.
  • Pour dressing over salad and mix until well-combined and evenly dressed.
  • Serve salad within 1 hour of combining with herbs and dressing.

Nutritional information

Serving size: 1/4 of recipe. Amount per serving: 112 calories, 8g total fat (less than 1g saturated fat), 11g carbohydrates, 2g protein, 2g dietary fiber, 330mg sodium.

Source: American Institute for Cancer Research

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