Raw Beet Salad

Raw beet salad is a crunchy beetroot coleslaw made with shredded beets, fresh parsley, pumpkin seeds, and a light apple cider vinegar dressing. Sweet, tangy, and refreshing, this simple salad comes together quickly and works beautifully as a fresh side dish year-round.

Hey folks – I hope you are doing well!

Today I’m sharing one of those effortlessly fresh recipes that proves simple ingredients can really shine. This week, I’ve been craving lighter, vibrant dishes, and this healthy salad hits that sweet spot perfectly. So, let’s dive into this Raw Beet Salad.

Why You’ll Love This Raw Beet Salad

• Fresh and crunchy: Shredded raw beets keep their natural bite and juiciness.
• Quick to prepare: Minimal chopping and just a simple whisked dressing.
• Naturally balanced: Sweet beets, tangy vinegar, and nutty pumpkin seeds work in harmony.
• Versatile side: Pairs well with roasted meats, fish, or vegetarian mains.

Flavour and Texture Profile

This raw beet salad is crisp, lightly sweet, and pleasantly tangy. The beets provide natural sweetness and crunch, parsley adds freshness, and roasted pumpkin seeds bring nuttiness and texture. A light olive oil and apple cider vinegar dressing ties everything together without overpowering the vegetables.

Ingredients You’ll Need for This Raw Beet Salad

• Raw beets: The star of the salad; shredded finely for the best texture.
• Fresh parsley: Adds brightness and a fresh herbal note.
• Roasted pumpkin seeds: Provide crunch and a subtle nutty flavour.
• Olive oil: Creates a smooth, light base for the dressing.
• Apple cider vinegar: Adds tanginess; balsamic vinegar works as an alternative.
• Honey (optional): Enhances the natural sweetness of the beets.
• Salt and black pepper: Balance and season the salad.

How to Make Raw Beet Salad

To make this raw beet salad, whisk together olive oil, apple cider vinegar, honey (if using), salt, and pepper until smooth. Combine the shredded beets, parsley, and pumpkin seeds in a bowl, then drizzle with the dressing and toss until evenly coated. Taste and adjust seasoning if needed, then serve right away or let it sit briefly to soften slightly.

More Delicious Recipes

Are you looking for more easy healthy recipes, like this beetroot coleslaw? Be sure to check more recipes below:

• Carrot Salad with Caraway Seeds and Dill
• Raw Broccoli Carrot Parsnip Salad with Cranberries and Raisins
• Raw Broccoli Salad with Chicken, Almonds, and Dried Fruit
• Carrot Cashew Salad
• Bean Salad
• Brussels Sprout Slaw

More Beetroot Recipes

If you love beets, do not forget to check some other recipes!

• Beetroot Tahini Soup
• Beetroot Horseradish Soup
• Roasted Beetroot Hummus
• Beetroot Pine Nut Dip
• Beetroot Horseradish Dip

I hope you like this Raw Beet Salad and you will try it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Raw Beet Salad – Crunchy Beetroot Coleslaw with Pumpkin Seeds

Recipe by Ben | Havocinthekitchen

Raw beet salad with parsley, pumpkin seeds, olive oil, and apple cider vinegar. Crunchy, sweet, and tangy beetroot coleslaw made in minutes.

Course: Slaws and All-Season SaladsDifficulty: Easy

0.0 from 0 votes

Print

Servings

4-6

servings

Prep time

15

minutes

Chilling time (recommended)

1-2

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 4 cups shredded raw beets (from 3-4 large beetroots)

• 1/3 cup chopped parsley

• 1/3 cup roasted pumpkin seeds (I used salted)

• 1 tbsp. olive oil

• 1-2 tsp. apple cider vinegar (or balsamic vinegar)

• 1 tsp. honey, optional

• ~1/4 tsp. salt or more, to taste

• black pepper, to taste

Directions

• In a small bowl whisk together the olive oil, apple cider vinegar, honey (if using), salt, and pepper.
• Transfer the shredded beets to a medium bowl and combine with the dressing and parsley. Try and adjust the taste, if necessary (i.e.: more salt, vinegar, or honey).
• You can serve this salad immediately, but it will be only better if you cover and refrigerate it for an hour or even longer. (It will be only better the next day.) Sprinkle with the pumpkin seeds just before serving. Enjoy!