Special Dish for the Week: Beet Apple Charoset Salad

With the downtown farmers market in full bloom this summer, and beets of various varieties and colours—red, orange / yellow, and white even—I embark on a search for additional  beet recipes to the cooked beet ones that I well know and love from my childhood, and I am rewarded with this delicious gem, with RAW beets no less:

Beet Apple Charoset Salad

Tri-coloured Beets for Charoset

Tri-coloured Beets for Charoset

This beet and apple charoset salad turns out to be most delicious, particularly for one with a sweet tooth! It really does not need the honey for more sweetness, although the additional nutrition from the honey is always welcome.

Later in the summer, I discover another, similar version of this salad—one that uses raw red cabbage instead of the apple. Most surprisingly, it is nearly as sweet with the red cabbage as with the apple, and likely even more nutritious.

Ingredients of the Charoset

Ingredients of the Charoset

The first time that I make this salad, I spend the time and get a pretty good arm workout grating the beets by hand. Also surprisingly, the beets are not as difficult to grate raw as it would seem. On following iterations, I use a small electric chopper, and it goes a bit quicker. I chop the first 4 ingredients in the chopper, and add the other ingredients upon transferring the chopped ones into a large bowl. Then I hand-mix all the ingredients.

This salad freezes very well, so I make it in large batches and freeze small portions in glass jars for snacks, at home or on the go.

Beet and Apple Charoset Salad

Beet and Apple Charoset Salad

The ingredients for this salad comprise:

  • 3 medium beets: red, yellow and white, peeled and finely chopped or grated
  • 1 medium Fuji apple*, peeled (*1 small or 1/2 medium red cabbage, finely chopped)
  • 1/2 cup coarsely chopped green* onion (*sweet, red or white onion)
  • 3/4 cup chopped walnuts* (*pecans, cashews)
  • 1/2 cup raisins
  • 1/2 cup squeezed grapefruit* juice (*orange, lime or lemon)
  • 2 tbsp olive oil* (*coconut oil, heated in the jar by warm water to liquefy it)
  • 1 tbsp honey
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg or cumin
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper

I serve the salad over arugula and garnish with cilantro, or sometimes have even a little more fun with and get my food to make some funny faces at me from my plate.

Beet and Apple Charoset Funny Face

Beet and Apple Charoset Funny Face

Meal ideas & recipes from Whole Foods Market and from “The Wahls Protocol” book.

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