FoodyPuzzle

Beetroot, Carrot & Apple Detox Salad

Video
Beetroot, carrot and apple detox salad with pomegranate, roasted flax seeds and walnuts
10 min total 3g protein 143 kcal
Jump to Recipe

This beetroot, carrot and apple detox salad is a crunchy, colourful weekend favourite — julienned beetroot, carrot and apple tossed with juicy pomegranate, roasted flax seeds and chopped walnuts, finished with a simple lemon, salt and pepper dressing. It is naturally sweet, earthy and refreshing, loaded with fibre, antioxidants and omega-3s, and it comes together in minutes with no cooking.

Why you'll love this recipe:

  • Crunchy, colourful and naturally sweet — no cooking needed
  • Packed with fibre and antioxidants from beetroot, pomegranate and apple
  • Omega-3s and healthy crunch from flax seeds and walnuts
  • A light, weight-loss-friendly salad ready in about 10 minutes

Instructions

Tap a step number to mark it done. Cook Mode keeps your screen awake.

  1. Julienne (cut into thin strips) the beetroot, carrot and apple.

  2. Add them to a large mixing bowl.

  3. Add the pomegranate seeds, roasted flax seeds and chopped walnuts.

  4. Squeeze over the lemon juice and season with salt and pepper.

  5. Toss everything together well and serve fresh.

Mayuri's Tips

  • Cut the apple last and toss it in the lemon juice right away to stop it browning.
  • Use a julienne peeler or grater for quick, even strips.
  • Dry-roast the flax seeds for a few seconds to bring out their nutty flavour.
  • Add the dressing just before serving so the salad stays crisp.
  • For extra protein, add a spoon of roasted chana or pumpkin seeds.
  • Chill for 15 minutes before serving for an even more refreshing salad.

Cook along

Watch the video

Good to know

Frequently asked questions

Yes. It is low in calories but high in fibre from the vegetables, fruit and flax, which keeps you full — making it a great weight-loss-friendly meal or side.

You can prep the beetroot, carrot and walnuts ahead, but add the apple, pomegranate and dressing just before serving so it stays crisp and fresh.

Roasting brings out their nutty flavour and makes them easier to digest, while keeping their omega-3 and fibre benefits.

Yes. A little honey, mustard or olive oil works well, but the simple lemon-salt-pepper dressing keeps it light and lets the vegetables shine.

Each serving has about 3g of protein and 143 kcal, calculated from the exact ingredients used in this recipe.

About 10 minutes from start to finish, with no cooking required.

Yes — like every recipe on FoodyPuzzle, it is 100% vegetarian.

The recipe makes 2 servings. Use the + and − buttons on the recipe card above to scale all ingredient quantities automatically.

Keep cooking

You might also like

Comments

No comments yet

Tried this recipe? Be the first to share how it went!

Leave a comment

Your comment will appear after approval. Email stays private.

Recipe