Recipe Recommendation

Carrot, Beet, and Apple Salad



  • 2 large carrots, thinly sliced or use a mandolin
  • 1 large crisp apple, thinly sliced
  • 2 medium beets, thinly sliced
  • 1 cup of mint, roughly chopped


  • ¼ cup of apple cider vinegar
  • ¼ cup of olive oil
  • 1 tablespoon of honey (maple syrup or agave as vegan options)
  • ¾ teaspoon of cumin
  • 1 pinch of sea salt


  1. Cut thin slices of apple and carrots and place them in a large salad bowl. If using a mandoline, use a ⅛" blade to shred the apple and carrots.
  2. Thinly slice the beets and rinse them under cold running water 3-4 times then place them in the salad bowl. This will help them not bleed their colour through the salad.
    Grating the vegetables is also optional, the taste will remain roughly the same but the presentation will be quite different
  3. Whisk all the dressing ingredients into a bowl.
  4. Add the chopped mint into the salad bowl then pour the dressing over and mix well together.
  5. Share with everyone and enjoy!