Raw Beetroot & Apple Salad
This raw beetroot and apple salad comes together in just a few minutes and surprises you with a fresh, earthy combination that's hard to forget. Raw beetroot meets juicy apple, a squeeze of lemon juice adds brightness, and a touch of stevia gently rounds it all off. It's a lovely light side for anything off the grill, or a quick snack for in between. Best enjoyed straight away, so the colour and crunch stay just right.
Ingredients
- 100 g beetroot, raw, peeled
- 1 apple, washed
- 1 tsp lemon juice, freshly squeezed
- stevia, to taste; or a little honey or agave syrup if you prefer
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 95 kcal | 95 kcal |
| Carbohydrates | 20 g | 20 g |
| Protein | 2 g | 2 g |
| Fat | 0.3 g | 0.3 g |
| Fibre | 4 g | 4 g |
| of which sugar | 14 g | 14 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the beetroot. Tip: wear gloves, as raw beetroot stains everything it touches.
- Wash the apple thoroughly.
- Finely grate the beetroot and apple separately, then combine them in a bowl.
- Add lemon juice and stevia to taste, then mix everything together well.
- Let the salad sit for a few minutes, then serve.
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Nutrition facts per serving (estimate)
| Calories | 95 kcal |
|---|---|
| Carbohydrates | 20 g |
| Protein | 2 g |
| Fat | 0.3 g |
| Fibre | 4 g |
| of which sugar | 14 g |
Frequently asked questions
Can I use cooked beetroot for this salad?
This recipe uses raw beetroot. Cooked beetroot works too, but it noticeably changes both the texture and the flavour.
How long does raw beetroot and apple salad keep?
It's best eaten fresh. Covered in the fridge it will keep for about a day, though it loses some of its freshness and colour.
Which apple works best with beetroot?
Tart varieties like Bramley or Braeburn pair especially well with the earthy flavour of beetroot.
Can I swap the stevia for another sweetener?
Yes, a little honey or agave syrup works nicely too. Just note that this will change the nutrition estimates and the low-carb profile.
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