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Shredded Beet and Carrot Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4-6 servings
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Juice of 1 lemon

Juice of 1 orange 

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

4 large carrots 

2 Granny Smith apples, peeled, cored and quartered 

1 large jarred pickled red beet, sliced into matchsticks 


  1. Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
  2. In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.