I am super excited to bring you today’s raw vegan beet salad recipe! This beet and carrot salad has recently become one of my favorite raw vegan salad recipes. It is incredibly simple, healthy, and super addictive. I
f you follow me on my Instagram, then you may have heard me talk about how I am eating all raw vegan lunches. I have been wanting to incorporate more raw vegan foods into my diet, and I have found this to be the perfect way. I have said it before, and I will say it again: I will never be a fully raw vegan. There are simply just too many vegan foods that I love that require cooking. I mean sweet potatoes and oatmeal are my two favorite foods (and of course smoothie bowls).
However with that said, I do believe there are plenty of amazing benefits to eating fully raw meals like this beet and carrot salad. I do not believe that you have to eat raw vegan foods to be healthy. However I believe it is one of the best ways to level up your health game!
How To Prepare Raw Beets For Salad:
Beets may be edible raw, but how you prepare them is crucial. Nobody (at least nobody that I know of) wants to bite into a raw beet like an apple. Therefore preparation is key. In case you haven’t noticed from how the salad looks, the beets in this recipe are grated. If you don’t own a grater, you can pick one up from any store for under $5.00.
I linked a boujee one that has made my life much easier, but it is by no means a necessity. I also would like to point out that beets stain! Therefore, when serving this beet salad raw avoid using wood, or other materials that stain easily!
What Makes This Beet Carrot Salad Healthy:
This raw vegan beet carrot salad is naturally low in calories and high in fiber. However it gets better! This raw beet salad is oil-free. How do you make raw vegan salad dressings oil-free? There’s a couple tricks I like to do.
First, It is important to find a base ingredient that is not too acidic. This will take the place of the oil. My go-to base is usually tahini, or other nut butters. However for this beet carrot salad recipe I went with date syrup, because it is a sweeter salad recipe. Since date syrup isn’t as rich in fats as the others, I wanted to go with a vinegar that was sweeter, and not as strong. I settled on one of my favorite vinegars: White Balsamic Vinegar.
All of these elements along with nutrient dense raw vegan produce come together to create a healthy raw vegan beet salad recipe! Not only is this recipe loaded with all the good stuff, but it is also free of all the junk. To sum it up, this recipe is:
- Raw Vegan
- Refined Sugar-free
Ingredients for this Beet Carrot Salad:
- Beets – If you’re not a fan of beets, try using golden beets. They are just as nutritious, but with a much more mild and sweeter taste.
- Carrots – You can also use rainbow carrots if you want a fun rainbow salad!
- Raisins – Feel free to leave the raisins out, or include them! I personally don’t love the texture of raisins, but I did love them in this salad!
- Walnuts – If you want to make this recipe nut-free you can leave out the walnuts and add sunflower seeds instead. You can also use almonds, pine nuts, or pecans!
- Date Syrup – Homemade date paste is not recommended for this recipe, since the date syrup replaces the oil. It needs a smooth texture.
- White Balsamic Vinegar – White balsamic vinegar has a different flavor than traditional balsamic. It is lighter and sweeter!
- Parsley – You can use flat leaf, or curly leaf. Both kinds work great!
How To Make This Beet And Carrot Salad:
To make this Beet Carrot Salad, begin by grating/shredding the beets and carrots. In a small bowl make the balsamic dressing. Add the date syrup and white balsamic vinegar together and whisk until smooth. Pour over the beets and carrots and toss. Top with raisins, walnuts, and parsley. Serve and enjoy!
Frequently Asked Questions:
Is This Beet And Carrot Salad Meal Prep Friendly?
Another reason I am so obsessed with this beet carrot salad is because it is perfect for healthy vegan meal prep! I always struggle with meal prepping salads, because they get all gross and soggy. However since the base of this salad is raw beets and carrots, it stores spectacular in the fridge! It may be one of those recipes that tastes even better the next day. One thing to keep in mind is that this raw beet salad will dye all the other ingredients red and possibly the containers too. Therefore I suggest storing this beet and carrot salad in glass storage containers!
Can You Eat Beets Raw In A Salad?
Can you eat raw beets in a salad? For years I believe that you couldn’t. I thought beets were like potatoes, or winter squash and they had to be cooked prior to consuming. However, recently I have taken a deep dive into learning about raw veganism, and I was shook! You can eat raw beets in a salad!
This is huge for a couple reasons. First, it is a massive time-saver. What if I told you this beet carrot salad only takes 5 minutes to make? Sounds amazing right? Well, it is! Previously I found myself straying away from salads that use beets, because I am all about quick salads (my Italian Barley Salad is worth the wait!). However this raw vegan beet salad is the perfect quick, easy, and super nutritious salad recipe!
Is Carrot and Beetroot Good For Weight loss?
This Beet and Carrot Salad recipe is incredible for healthy vegan weight loss. Since it is raw vegan it is bound to be high fiber, and low calorie. However this salad is good for weight loss for more reasons than just that.
Beets contain betaine which helps to increase stomach acid levels. This helps to flush toxins out of the body, and promote healthy digestion. It can even reverse fatty liver!
Related Raw Vegan Recipes:
Beet Carrot Salad
- 1 grater
- 3 large beets
- 3-5 carrots
- 1/2 cup raisins
- 1/2 cup crushed walnuts
- 3 tbsp date syrup
- 1/4 cup white wine vinegar
- 2 tbsp parsley
- Begin by grating your beets and carrots. Keep separate.
- In a large bowl add the carrots, raisins, and walnuts.
- In a small bowl combine the date syrup and white balsamic vinegar. Add to the carrot mixture and toss.
- Add the beets and lightly toss again. Top with parsley, serve and enjoy!