Hey there, fellow food enthusiasts!
As the leaves start to turn and the air gets a little crisper, my cravings naturally shift towards cozy, comforting, and vibrant dishes. And what better way to celebrate the season than with a delightful Beetroot, Apple & Carrot Salad? Trust me, this isn't your average salad; it's a crunchy, colorful explosion of autumnal flavors!
From Summer Bowls to Autumnal Bliss
Okay, let's be real – I'm a creature of habit. Throughout the summer, I pretty much lived on variations of a vibrant vegan burrito bowl (don't judge!). But as the days get shorter, it's time for a change, and this beetroot salad is stepping up to the plate. What I love most about this recipe, besides its ease, is how beautifully it preps ahead. Imagine coming home after a long day, and this vibrant salad is waiting for you in the fridge, ready to be dressed and devoured!
Let's Talk Ingredients
This salad isn't just pretty; it's a powerhouse of nutrients too. Here's what makes it so special:
- Beetroot: Raw, coarsely grated beetroot brings this beautiful earthy flavor and that vibrant pink hue we all love. Don't worry, it stains other veggies beautifully!
- Carrots: Crunchy, subtly sweet carrots add another layer of vibrant color and a boost of beta-carotene.
- Apples: Who says apples are just for pies? Sweet, juicy apples add a refreshing counterpoint to the earthy beets and carrots. I kept the skin on, because, well, laziness! Just be sure to use a crunchy variety. If you have tart apples, just add a touch more maple syrup to your dressing.
- Parsley: Fresh parsley makes everything better, but feel free to substitute with coriander for a different twist.
- Lemon: A squeeze of fresh lemon juice balances all those sweet flavors beautifully. You could use apple cider vinegar in a pinch too.
- Walnut Oil: This adds a lovely nutty flavor, but good-quality olive oil works wonders too.
- Wholegrain Mustard: A touch of wholegrain mustard adds subtle warmth to the dressing. If you're not a fan, just skip it. Do double check the label to ensure it's vegan, just in case.
- Maple Syrup: Just a touch for the dressing and more to make those irresistible maple walnuts.
- Maple Walnuts: Okay, these are optional, but you seriously don't want to miss out. They're sweet, crunchy, and completely addictive. Don't worry if you're allergic to nuts, try toasted sunflower and pumpkin seeds!
Make Ahead Magic
I love that I can prep this salad in advance, saving precious time during the week. I typically shred all the veggies in my food processor – so much easier than doing it by hand, trust me. I make enough to last 2-3 days, storing the undressed salad and dressing separately. Then, all I have to do is dress the salad, slice some pickles, and toast some bread, and lunch is served!
Recipe Time!
Ready to dive in? Here's my recipe with those amazing maple walnuts:
Ingredients
- Dressing
- 2 tbsp walnut oil (or extra virgin olive oil)
- 2 tbsp lemon juice
- 2 tsp maple syrup
- 2-3 tsp wholegrain mustard
- Salt and pepper, to taste
- Salad
- 2 medium beetroots
- 2 medium carrots
- 1 1/2 sweet apples
- A large handful of flat-leaf parsley, well chopped
- 1 scant cup walnuts
- Maple Walnuts (optional)
- 2 tsp coconut oil or vegan butter block
- 2 tbsp maple syrup
- A good pinch of fine sea salt
Instructions
- Make the Dressing: Combine all the dressing ingredients in a small bowl and set aside.
- Prepare the Veggies: Peel the beetroots and carrots (if needed). Quarter and core the apples. Shred the veggies in a food processor or grate them by hand.
- Toast the Walnuts: Toast walnuts in a pan or oven until fragrant and golden. Use them as is or make maple walnuts.
- Combine the Salad: In a bowl, mix the grated veggies and chopped parsley. Stir in the dressing. Top with toasted walnuts or maple walnuts.
- Maple Walnuts (Optional)
- Heat coconut oil and maple syrup in a pan until bubbly.
- Stir in toasted walnuts, coat well, and simmer for 3 minutes.
- Transfer to baking paper to cool.
Serving Suggestion
Serve this salad with a generous dollop of hummus, some crunchy pickles, and a slice of toasted bread. It's a light lunch that packs a flavor punch!
Final Thoughts
So, there you have it – a simple, vibrant, and delicious Beetroot, Apple & Carrot Salad that celebrates the beauty of the autumn season! Give it a try and let me know what you think. I bet you'll find yourself making it again and again!
Happy cooking!
#lazycatkitchen