Raw Citrus Beet Salad is a vibrant, simple, and delicious vegan side dish that showcases fresh beets with bright citrus. It’s easy to prepare and full of flavor—so good that even people who think they don’t like beets often ask for seconds.
Ready in minutes, this raw beet salad works as a light side or a colorful addition to any meal.
Why this recipe works:
This easy vegetarian side sits somewhere between a salad and a coleslaw, balancing crisp texture with bright citrus.
- Fresh beets are transformed by only a few simple ingredients into a dish with surprising depth and freshness.
- Quick to prepare—about 15 minutes—and the flavors deepen the longer it rests.
- Packed with wholesome, vibrant ingredients that feel good and taste great.
- Even beet skeptics tend to enjoy this shredded raw beetroot salad.
How to make this recipe:
- Peel the beets, remove stems, then shred or thinly slice and place them in a bowl.
- Add the zest and juice of a whole orange, then add lime zest and juice to taste.
- Drizzle with olive oil, season with salt, and toss to combine.
- Stir in chopped chives just before serving.
Recipe tips:
- You can grate or thinly shave beets. A food processor with a grater blade speeds things up and reduces mess; a box grater works too but may splatter and stain.
- Save the beet greens — they’re great in smoothies or sautéed as a side.
- Dressed shredded beets refrigerate well, covered, for a couple of days. They soften slightly and the flavors meld; toss again before serving.
Related recipes:
Fresh and roasted beets work in many sweet and savory dishes. A few favorites to try with beets include beet brownies, shredded beet and kale salad, roasted garlic beet hummus, red velvet beet cinnamon rolls, fresh beet soup, and roasted root vegetables.
Shredded Raw Beet Salad Recipe
Ingredients
- 3 medium to large beets peeled and trimmed*
- 1 Valencia orange zest and juice
- 1 lime zest and juice, to taste
- 2 tablespoons olive oil
- salt to taste
- 1/2 cup chives minced
Instructions
-
Shred 3 medium to large beets and place them in a bowl. Add the zest and juice from one Valencia orange. Add lime zest and juice to taste.
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Drizzle with 2 tablespoons olive oil, season with salt, and toss to combine.
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Stir in 1/2 cup minced chives just before serving.
Notes
- Shave or grate beets. A food processor with a grater blade speeds the job and simplifies cleanup; a box grater will work but may splatter and stain.
- Use beet greens in smoothies or sauté them as a side so nothing goes to waste.
- Dressed beets keep well in the refrigerator for a couple of days; their texture softens slightly and flavors meld—give them a quick toss before serving.
Video
Nutrition
Nutrition information is automatically calculated and is an approximation.
This post was originally created in July 2014 and has been updated with process photos, helpful information, and recipe tips. The original recipe remains unchanged.