Grated Beet-Apple Salad

Prep Time
Cook Time
Ready In

"From The Old Farmer’s Almanac."

Original recipe yields 7 servings


  • Serving Size: 1 (326.1 g)
  • Calories 225.2
  • Total Fat - 2.8 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 542.3 mg
  • Total Carbohydrate - 51.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 45.4 g
  • Protein - 2.8 g
  • Calcium - 53.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.1 mg

Step 1

Grate the beets and apples into a large bowl.

Step 2

In a medium bowl, combine the honey with 1 cup of lukewarm water. Stir to dissolve the honey, and add the vinegar and salt. Pour the liquid over the beets and apples, and mix to coat.

Step 3

Squeeze the lemon onto the mix, releasing the juice, the scrape out the lemon flesh, add, and stir. (Do not include the lemon seeds.) Add the horseradish and stir to mix it thoroughly.

Step 4

Add the olive oil and grind cumin seeds or sprinkle cumin powder over the salad, to taste. Mix again lightly.

Step 5

Serve immediately or later, chilled. Refrigerate for up to 3 weeks.

Tips & Variations

No special items needed.



This is a unique delicious side salad. I served it along side a spicy hamburger and it was a perfect companion. There was a lot of liquid so I drained some just before serving. I made it in the AM, put it in the fridge and served it at supper time.

review by:
(19 Oct 2014)