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    Home » Recipes » Salads

    Apple Beetroot Salad with Tahini Dressing

    Published: Apr 26, 2019 · Modified: Aug 10, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    This beetroot salad uses the entire beetroot: root, stems and leaves. The earthy beetroot and sweet apple pairs beautifully with the creamy lemon and tahini dressing. Vegan and gluten free. #beetsalad #beetrootsalad #dinnersalad #salad #vegansalad #tahinidressing

    This beetroot salad uses the entire beetroot: root, stems and leaves. The earthy beetroot and sweet apple pairs beautifully with the creamy lemon and tahini dressing, which brightens up the flavours. Vegan and gluten free. 200 calories per serving. 

    Close up of serving dish of beet salad with walnuts.

    This raw beetroot salad is full of flavor, texture and goodness. It's healthy and full of nutritious ingredients, which all bring their own delicious taste to this hearty salad. 

    I've used the entire beet in this salad - roots, stems and leaves. But if you can't get hold of the full beet, then you can add spinach to help bulk out the salad!

    I love having a salad as my main dish for dinner, but it's also a fantastic side dish.

    Try it alongside my vegan beet pizza (which also uses up the entire beetroot), or with my spinach burgers (vegan). 

    Tahini Dressing

    This dressing is smooth, creamy and bursting with flavour. It's the perfect topping to this earthy salad. Tahini is a sesame seed paste that's popular Internationally now, but comes from the Middle East. It adds vegan creaminess to dressings along with it's delicious flavor. 

    You only need 4 ingredients for the tahini dressing (tahini, oil, garlic, lemon juice plus salt and pepper). Shake it up and it is guaranteed to liven up any salad and give it a bit of extra pizazz!

    You can even make your own tahini.

    Recipe originally published 5 Sept 2016. Updated 26 April 2019.

    A vintage plate with beet salad.

    A glut of apples

    My garden has two large apple trees: one sweet, one tart. They grow rather wild and I probably should have pruned them by now. Like spindly fingers they reach higher and higher, their apples hanging ever more perilously far from the firm ground that eventually beckons them.

    My gardening skills are rather lacking, but the trees don’t seem to mind. They flower, they fruit, they produce a seemingly endless bounty of organic apples regardless of how much I ignore them.

    Undeterred by my mistreatment, the trees give me far more apples than we could ever use.

    Apple Recipes

    Try some of these recipes to use up your apples!
    Apple Pizzas
    Apple popsicles
    Walnut salad with apples
    Apple cider cake

    Ways to use up apples

    We make crumbles and salad, cakes and juice. My freezer heaves with bags of homemade applesauce.

    I have dreams of pressing our apples into cider and if we can’t get our hands on a press, we can take them to a local cider maker who can press them for us. Like many of our neighbours, we also leave a box of them out for anyone passing to help themselves to. My street is like a free apple buffet some days.

    Apple cores and peelings (preferably from organic apples) don’t need to be binned or composted.

    Apple peelings can be roasted in the oven with a little cinnamon for an easy snack, and they can be added to smoothies. Cores and peelings can also be turned into jam/jelly with only water, sugar and lemon juice. You can even use the peelings to infuse vodka or rum.

    Beetroot salad shown on a table next to serving dish of the Beet, Blackberry and Apple Salad with Lemon Tahini Dressing. Get the vegan salad recipe.

    Ways to use up beets

    Beetroot soup
    Chocolate beetroot cake
    Beetroot chocolate truffles
    Beetroot burgers
    Beet pizza

    Flat lay of ingredients for Beetroot Salad: scallions, beets, lemon, apples, walnuts.

    Ways to reduce food waste

    • Beetroot greens (try to choose organic) are perfect for pesto, salad, or sauteed with oil and garlic as a quick side dish.
    • Save the root ends of the spring onions with half an inch of the greens still attached and place them in a cup of water in a sunny windowsill and top up the water as necessary. They will regrow in about two weeks.
    • Apple cores can be turned into apple cider vinegar with only sugar and water. Have a search online as there are loads of recipes. It’s easy but takes a few weeks.
    • After you’ve foraged for blackberries, freeze any extras that won’t be eaten fresh. Place them in the freezer on a baking sheet in a single layer until frozen solid, then transfer to jars or bags to store more easily.
    • Blackberries will last longer in the fridge if you don’t wash them until they’re about to be eaten.
    Blackberry Apple Beet Salad with Tahini Dressing in a black serving dish on wooden table.

    Check out my list of 28 Healthy Salad Recipes!

    Get the Recipe

    Did you make this raw beet salad recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my beet salad with tahini dressing recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

    Close up of serving dish of beet salad with walnuts.

    Beetroot and Blackberry Salad with Tahini Dressing

    Kate Hackworthy | Veggie Desserts
    This beetroot salad uses the entire beetroot: root, stems and leaves. The earthy beetroot and sweet apple pairs beautifully with the creamy lemon and tahini dressing, which brightens up the flavours. Vegan and gluten free.
    5 from 6 votes
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    Prep Time 20 mins
    Total Time 20 mins
    Course Salad
    Cuisine American, International, Vegan, Vegetarian, Western
    Servings 4
    Calories 200 kcal

    Ingredients
     

    • 2 medium-sized raw beetroots with stems and leaves attached approx 500g
    • 1 apple
    • 2 spring onions (scallions) chopped
    • 1 handful blackberries or raspberries fresh or thawed
    • ½ cup (75g) unsalted walnuts

    For the Lemon Tahini Dressing

    • 3 tablespoons fresh lemon juice
    • 1 ½ tablespoons tahini
    • 3 teaspoons extra virgin olive oil
    • 1 clove of garlic minced
    • ¼ teaspoon sea salt
    • Pinch of freshly ground black pepper

    Instructions
     

    • Cut the beetroots away from the stems and wash the roots, stems and leaves well. Cut off any long root tails, then without peeling, grate the beetroot into a large bowl.
    • Wash and grate the unpeeled apple into the bowl. Slice the purple beet stems, chop the green beet leaves and them, along with the spring onions, to the bowl. Toss gently and set aside.
    • In a frying pan, dry toast the walnuts over a medium heat for 2-3 minutes until fragrant but not dark. Set aside.
    • To make the dressing, mix all ingredients in a blender or shake in a jar until well combined.
    • To serve, pile the salad on plates, top with the blackberries or raspberries and toasted walnuts, then drizzle with the dressing.

    Nutrition

    Calories: 200kcalCarbohydrates: 14gProtein: 4gFat: 15gSaturated Fat: 1gSodium: 181mgPotassium: 288mgFiber: 3gSugar: 8gVitamin A: 100IUVitamin C: 5.7mgCalcium: 36mgIron: 1.2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Salad Recipes

    • Quinoa and Black Beans
    • Zucchini Halloumi Couscous
    • Caprese Pasta Salad
    • Broad Bean Salad
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    Reader Interactions

    Comments

    1. Tara L

      August 07, 2018 at 8:43 pm

      5 stars
      Very tasty salad. Healthy and easy too!

      Reply
    2. izabela

      September 27, 2017 at 10:07 pm

      5 stars
      This salad was delicious. I love beetroots but had never thought of combining them together with apples. So good with the tahini dressing!

      Reply
    3. Sheri @ A Busy Bees Life

      September 06, 2016 at 12:02 pm

      This is lovely. Makes me want to eat this off the screen, I love the different colors and the use of tahini dressing with olive oil. Scrumptious! And healthy.

      Reply
    4. Elizabeth

      September 06, 2016 at 11:31 am

      5 stars
      Such a stunning looking salad! I'm always in awe of your creations, and this one is just as spectacular as ever!

      Reply
    5. laura_howtocook

      September 06, 2016 at 11:09 am

      The colours in this salad are so perfect for autumn and the flavours sounds wonderful. I love salads like this and I love how thrifty your tips are too!

      Reply
    6. wendy

      September 05, 2016 at 11:15 pm

      That sounds delicious, and a lovely way to use up a glut of apples! I've just made apple crumble with ours, but will remember this recipe idea for another time!

      Reply
    7. Janice @FarmersgirlCook

      September 05, 2016 at 8:21 pm

      5 stars
      I love beetroot greens, we had them in Nova Scotia where they waste nothing! This looks like a great combination of flavours and textures.

      Reply
    8. Jenny

      September 05, 2016 at 5:01 pm

      I love tahini but have never thought of enjoying it like this as a dressing.

      Reply
    9. Sus // roughmeasures.com

      September 05, 2016 at 2:53 pm

      5 stars
      This is a lovely recipe! I have some apples and beets in my parents garden waiting for me, and can forage some blackberries from the hedgerow near us. Perfect!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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