Salad with beet, carrot, walnuts, raisins, cabbage and blueberries.

Beet Walnut Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Salad
  • Cuisine: Vegan, Gluten-Free

This bright and beautiful Summer salad features nutrient-packed veggies like beet, carrot and purple cabbage. The crunchy walnuts and sweet raisins add texture and the perfect amount of sweetness.



For the Salad (per salad)

  • 2 handfuls of mixed salad greens, arugula or spinach
  • 1/2 cup peeled and grated carrot
  • 1/2 cup peeled and grated beet (1 small beet)
  • 1/2 cup red cabbage, very finely chopped (use a mandolin if you have one)
  • 1/4 cup walnut pieces
  • 1/4 cup raisins, finely chopped dates or cranberries

For the Dressing 

  • 1/4 cup balsamic vinegar (sub apple cider, red wine or white wine vinegar)
  • 2 tbsp maple syrup
  • 1 tbsp extra virgin olive oil (omit if desired)
  • 2 tsp dijon mustard
  • 2 cloves minced garlic
  • 1/4 tsp each sea salt and black pepper


  1. Add all the dressing ingredients to a container and whisk or shake vigorously.
  2. Place all the salad ingredients in a bowl.
  3. Drizzle with desired amount of dressing and enjoy.


Dressing makes enough for 3 salads. Adjust the salad ingredients accordingly for how many you’re serving, they don’t have to be exact.

For a lower-calorie salad, use less walnuts and raisins. 

Keywords: raw beet walnut salad, beet salad, healthy, easy, summer, spring, plant-based, vegetarian