Raw Beet and Carrot Salad with Maple Spiced Pecans

Nichole Dandrea-Russert, MS, RDN ·
Published April 30, 2024 ·
1 min read
Summary

You could almost call this a rainbow salad with its variety of colors — the red beets, purple onions, orange carrots, green leafy vegetables, and yellow(ish) dressing. Make it completely raw by using raw pecans, but if you choose to roast them then you’re in for an extra special treat. Include even more color and nutrition by adding yellow peppers, cranberries, or radish. Enjoy the invigorating effects of this vibrant dish!

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Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

Pecans
 1 tbsp pure maple syrup
 1 tsp vanilla extract
 ½ tsp ground cinnamon
 1 pinch ground nutmeg
 ⅛ tsp salt (optional)
 1 cup pecans (raw, halved)
Salad
 4 cups organic leafy greens (kale, arugula, spring mix; your choice)
 1 cup beets (scrubbed and peeled, julienned or sliced thinly on a mandoline)
 1 cup carrots (julienned or sliced thinly on a mandoline)
 ¼ cup red onion (diced or sliced thinly on a mandoline)
 ¼ cup lemon juice (freshly squeezed)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 1 apple cider tarragon vinaigrette (link in directions)

Directions

1

Make the pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2

Add the maple, vanilla, cinnamon, nutmeg, and salt, if using, to a medium-size bowl. Mix well.

3

Add the pecans to the bowl and mix well.

4

Spread the pecans evenly on the baking sheet.

5

Bake for 15 minutes, tossing/turning the pecans halfway in between baking to ensure even baking.

6

Remove from the oven and let cool. They'll get crispy as they cool.

7

Assemble your salad: Divide the greens, beets, carrots, and onion between two bowls.

8

If you’re not using the Apple Cider Tarragon Vinaigrette then squeeze lemon on top of each salad with a few dashes of salt and pepper, if using.

9

If you’re using the Apple Cider Tarragon Vinaigrette then add 2–4 tablespoons of dressing per salad.

10

Top with pecans. (I suggest 2 tablespoons per salad, but use more or less to your liking.)

Chef's Notes

Substitutions
Walnuts, pistachios, or some combination of the three nuts would also be delicious!

Instead of nuts use pumpkin or sunflower seeds.

Sugar-free
Use date paste in place of the maple syrup.

Make it spicy
Before baking, sprinkle a dash of cayenne pepper on top of the pecans.

Spiralize
If you have a spiralizer then use it to prep the beets and carrots for a fun twist.

Ingredients

Pecans
 1 tbsp pure maple syrup
 1 tsp vanilla extract
 ½ tsp ground cinnamon
 1 pinch ground nutmeg
 ⅛ tsp salt (optional)
 1 cup pecans (raw, halved)
Salad
 4 cups organic leafy greens (kale, arugula, spring mix; your choice)
 1 cup beets (scrubbed and peeled, julienned or sliced thinly on a mandoline)
 1 cup carrots (julienned or sliced thinly on a mandoline)
 ¼ cup red onion (diced or sliced thinly on a mandoline)
 ¼ cup lemon juice (freshly squeezed)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 1 apple cider tarragon vinaigrette (link in directions)
Raw Beet and Carrot Salad with Maple Spiced Pecans
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