Beet Carrot Apple Salad with Date Vinaigrette

Don’t you think things were getting a little decadent around here? And maybe even monochromatic. I couldn’t leave behind my favorite thing to eat: salad. I wanted to tie together as much of the symbolic foods of Rosh Hashana into a vibrant bowl and I think it came out better than anticipated. There’s a moroccan carrot salad I make often that was the basis of inspiration and it may have outshined it. The grated beets give the best crunch and the pomegranate arils provide a burst of juicy flavor, and look like little rubies dotting the salad. Beauties. Bites of this will be very refreshing amidst the heavy foods of the holiday. You might want to double up on the vinaigrette because though incredibly simple, it’s brightness in flavor makes you want to drizzle it on everything. You should.

To eating for health.

Beet Carrot Apple Salad with Date Vinaigrette


1 large beet, peeled and grated

2 large carrots, peeled and grated

1 red apple, cored and thinly sliced

1/2 pomegranate, seeded

1 shallot, chopped

2-3 cups mix baby lettuce

1 tablespoon chopped cilantro

Date Vinaigrette

1 large garlic

2 medjool dates, pitted

5 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

3-4 teaspoons water

salt and pepper, to taste


In a large bowl, arrange the grated beets, carrots, apples, pomegranate, shallot and lettuce. Top with chopped cilantro. In a small food processor, pulse the garlic. Add the dates, olive oil, vinegar, water, salt and pepper and process until smooth. Drizzle over the salad and toss just before serving. 

I suggest tossing the salad just before serving since the beets will color everything purple. Thought that might not be a bad thing.