Description

A vibrant and refreshing Grated Beet Salad combining fresh beets, crisp carrots, green apple, smoky turkey bacon, and a tangy apple cider vinegar dressing. This easy-to-make, nutrient-packed salad is perfect for any meal, offering balanced flavors, colorful presentation, and a delightful crunch.

Ingredients

Scale

Vegetables and Fruits

2 medium fresh beets, peeled and grated
2 medium crisp carrots, grated
1 green apple, julienned
1/2 small red onion, thinly sliced
2 tablespoons fresh parsley, chopped

Protein

4 slices smoked turkey bacon, cooked and chopped

Dressing

3 tablespoons apple cider vinegar (natural)
3 tablespoons olive oil
1 teaspoon mustard (natural)
1 teaspoon agave syrup (natural)
Salt, to taste
Black pepper, to taste
1/4 teaspoon natural gelling agent (optional)

Instructions

Prepare the Vegetables: Peel and grate the beets and carrots using a box grater or food processor. Julienne the green apple and thinly slice the red onion. Finely chop the fresh parsley. Combine all the prepared vegetables and fruits in a large bowl.
Cook and Chop the Turkey Bacon: Heat a skillet over medium heat and cook the turkey bacon until crisp and smoky. Drain on paper towels, then chop into small bite-sized pieces.
Make the Dressing: In a bowl, whisk together apple cider vinegar (natural), olive oil, mustard (natural), agave syrup (natural), salt, and black pepper until well emulsified. Add the natural gelling agent if desired to thicken the dressing slightly.
Toss and Combine: Pour the dressing over the mixed vegetables and fruit, add the chopped turkey bacon, and gently toss to coat everything evenly. Taste and adjust seasoning as necessary.
Chill and Serve: Refrigerate the salad for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste and texture.

Notes

Pick fresh beets that are firm and smooth for optimal sweetness and texture.
Adjust the acidity of the apple cider vinegar (natural) dressing gradually to suit your taste preferences.
Grate vegetables consistently to ensure an even bite throughout the salad.
Use a sharp knife for slicing onions and apple to maintain crispness and prevent bruising.
Allow the salad to rest before serving so the dressing soaks in thoroughly.
Store leftovers in an airtight container refrigerated for up to 3 days to keep flavor and crunch.
Freezing is not recommended as it affects veggie texture.
No reheating required; serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 8g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg

Keywords: grated beet salad, healthy salad, turkey bacon salad, apple cider vinegar dressing, gluten free salad