Beetroot in Salad: Raw Tacos

Beautiful beetroot in salad, raw tacos topped with walnuts! A touch of balsamic vinegar adds a sparkling twist to this fresh and light recipe that will color your appetizers!
Eating with your hands is so much more fun! It’s also a way to eat (or make eat ;)) beets in a fun and happy way. It’s all in the presentation, isn’t it?

I’ve always loved beets. But I have to say that it is especially when I started studying raw foods that I discovered its full potential. Because as we will see below, it has so much to offer!

So I studied this little beet in every possible way! Its intense dark red color offers a lot of possibilities to the raw food cuisine. I tested it as juices, crackers, lacto-fermentations, spreads, different raw dishes and even in desserts! (You can find my advice on raw food kitchen equipment here)

I really like its color, or should I say its colors, because yellow and pink beets offer us equally intense colors that are a delight to cook with. By preparing all these wonders of nature, it is first of all our soul that is nourished!

Beetroot in salad, raw tacos

In this fresh and light recipe I chose a combination of flavors that works wonderfully: a raw grated beet salad, apple, scallions and walnut. Drizzled with a good balsamic vinaigrette, it is such a delight! We add the crunch of an endive leaf which contrasts with the melting texture of the salad, and that’s a winner. 🙂
It will be perfect to serve as an appetizer or as a side dish to your main dish.

A healthy red one, without moderation!

Beet is a healthy ally, it is interesting to add it regularly to your menu. We also talk about beet leaves, which complete the source of micronutrients.
I emphasize again that we are talking about raw beet. Of course cooked beets from which the skin is removed still have many benefits. But these are not comparable to the ones you get when you eat it raw. (Check my post on the 6 raw vegan food groups for more here).

Beet is mostly known for its beneficial effects on the cardiovascular sphere. Studies have shown that regular consumption helps maintain good blood pressure and normal vascular function.

Its richness in micronutrients also preserves renal health and diabetes control. Its therapeutic application in the context of metabolic disorders has also met with some success.


Beetroot is one of the richest vegetables in antioxidants. They protect the cells of the body attacked by free radicals (contributing to chronic diseases, cancers or other cardio diseases).
Moreover, it should be noted that beetroot peels contain about three times more antioxidants than the flesh.
So let’s drink them as juices, since a study has shown that the phenolic compound content of fresh beet leaf juice is the highest among several plants, exceeding the content of spinach and broccoli juice!

Eye health

The richness of beet leaves in lutein and zeaxanthin, carotenoids, would bring protection against macular degeneration and ocular stress.
So let’s think about incorporating those pretty fresh beet leaves into our salads! If they are too thick, cut them very thinly and it will be very delicious!

Phytochemicals contained in beetroot

They are a good source of:

  • Vitamin A
  • Vitamin K
  • Vitamin B2 (riboflavin)
  • Vitamin B9 (folate)
  • Copper
  • Iron
  • Magnesium
  • Manganese

They are also a source of:

  • Vitamin B1 (thiamine)
  • Vitamin B5 (pantothenic acid)
  • Vitamin B6 (pyridoxine)
  • Vitamin C
  • Vitamin E
  • Calcium
  • Potassium

So I hope that all this will encourage you to eat more of fresh beets and beat leaves! For the best health and for all the joys that its color brings us!

So, let’s put on a good apron, and let’s cheerfully stain our hands together!

raw tacos beetroot salad2

Beetroot in salad: raw tacos

Stéphaële – Raw Cuisine Culinary
Beautiful raw tacos with a delicious apple-beet-walnut salad, a treat for the mouth and the eyes!
Prep Time 30 mins
Course Salad
Cuisine Raw Vegan
Servings 15 tacos


  • A mandolin


  • 2.5 cup raw beetroot
  • 1/3 cup scallions
  • 1/4 cup apple
  • 1/4 cup activated walnuts
  • 1 endive

For the dressing

  • 2.5 tbsp. balsamic vinegar
  • 2.5 tbsp. olive oil
  • 3/4 tsp. salt


  • Grate the beet with a mandolin.
  • Chop the scallion finely.
  • Cut apple into thin slices.
  • Coarsely chop the walnuts, setting some aside for decoration.
  • Gather the ingredients in a salad bowl.
  • Add dressing ingredients and mix well.
  • Separate endive leaves and garnish with the beet mixture.
  • Garnish with the chopped walnuts.
  • Serve within the next couple of hours.

I hope you like this recipe!

And you, how do you most like beets? Tell me in the comments 😉

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