Apple, beetroot and carrot salad with walnuts

You may remember me raving about The Raw Kitchen's Thai Papaya Salad and Tarragon Salad this time last year. I subsequently created a variation of the Thai Papaya Salad at home. Today, I bring you a spin off of the Tarragon Salad. There are a few differences to the original, but this version won me over in its own right.

The Raw Kitchen's Tarragon Salad included "grated beetroot, apple and carrots, walnuts, string beans and sultanas, with a dressing of tarragon, olive oil, cashews, garlic and other herbs and spices" (details thanks to T.R.K.). My version omits string beans, sultanas, cashews and garlic, and adds spinach leaves, apple cider vinegar and lemon juice. The sultanas might have been a nice finishing touch, so if you enjoy fruit in your salads - feel free to add them back in.

Fresh beetroot can be an acquired taste, but in this salad it provides flavour (and colour!) without being overpowering. Nonetheless, I do recommend letting the salad sit for at least an hour after you have prepared it. That allows the beetroot to blend with the other flavours, and the dressing to coat everything and soften the walnuts.

Paired with corn on the cob and sweet potato

This is enjoyable enough to eat plain, and if you're in the mood for a large salad, the recipe below would provide 2 generous single servings. I've been using it as a side dish, and in that form, 4 to 6 serves is more realistic. However you serve it, it will definitely brighten up your plate.

Apple, beetroot and carrot salad with walnuts
An easy, bright and nutrition-packed salad that is perfect for any time of year.
Vegan.
Serves 2 as a light main or 4 to 6 as a side dish.

Author: Bite-sized thoughts, inspired by The Raw Kitchen's Tarragon Salad.

Print recipe.

Ingredients
1 large apple, cut into quarters (no need to remove the skin)

1 beet, peeled

3 medium carrots, peeled and ends removed

1 cup baby spinach leaves

1/2 cup chopped walnuts (or slightly more, to taste)

1 to 1-1/2 tbsp apple cider vinegar (to taste)

1 tbsp lemon juice
1 tbsp olive oil

1 tsp dried tarragon

Decent pinch salt

Chopped coriander (cilantro), optional, to serve

Method
Grate the apple, beetroot and carrots, using a food processor if you have one or by hand if not. Transfer to a large bowl and add the spinach leaves and chopped walnuts.

In a small bowl or jar, whisk together the apple cider vinegar, lemon juice, oil, tarragon and salt. Pour over the salad and toss to coat.

Allow the salad to sit in the refrigerator for at least an hour before serving. Garnish with coriander if desired.

Will keep in the refrigerator for up to 3 days.

Paired with fig and fennel bread (and an apricot)

Submitted to Vegan Mondays Recipe Round-Up and Healthy Vegan Fridays.

Do you have any favourite restaurant dishes that you've adapted at home?

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