This vibrant golden beet salad is packed with fantastic array of flavours and textures. Chili-Soy glazed sunflower and pumpkin seeds, plus dried cranberries add a pop of flavour to this crunchy combination of golden beet and green apples. As a raw beet salad, it’s is a fresh take on traditional coleslaw and it’s a lot lighter too! All that is needed is a drizzle of olive oil and a little rice vinegar, which allow the rest of the flavours can shine through!
Thanks to the crunchy seeds with soy sauce & chili the there is so much good stuff going on with this salad. Salty and spicy toasted seeds are the perfect thing to elevate salads or roast vegetables. You can even sprinkle them over soups. In this case, we are adding them to a simple beetroot and apple coleslaw. Together with the crunch of the raw beetroot and apple, the sweet-tart taste of the dried cranberries and crunchy, spiced sunflower and pumpkin seeds we have a simple salad that manages to excite the taste buds. So much so, that you will be coming back for more.
Tips for making this golden beet salad
Of course, the quality of ingredients is what will separate a good salad from a great salad. Be sure to choose beets that are firm and fresh for best results. And if you can, try to buy locally grown products from your farmers market or green grocer. Here in Germany, golden beets are harvested from July until well into the winter months. If you aren’t able to find yellow beetroot, you could also make this salad using classic red beet or even candy-striped Chioggia beet.
Texture is also an important part of this salad experience. Cutting the beet into matchsticks gives you an extra level of crunch that you don’t get with grating or shredding them. You can achieve this by using a mandoline with a julienne blade attachment or even use a sharp knife to slice them into thin matchsticks. This of course, is a little extra work. Otherwise, use your food processor with a grating disk. I personally like the texture and crunch when they are cut into thin matchsticks.
Preparing the crunchy seeds with soy sauce & chili
It’s quick and easy too prepare the chili-soy seeds in a dry skillet on the stove top. This is my preferred method as it doesn’t require preheating the oven. Of course, you could however, roast the nuts in the oven. Simply preheat the oven to 430°F / 220°C and line a baking sheet with parchment paper. Then in a medium bowl, mix together the seeds, soy sauce, and chili flakes. Transfer to the baking sheet and spread in an even layer. Pop in the hot oven for 4-5 minutes — watch closely as they will burn quickly. The pumpkin seeds should be puffed up and the sunflower seeds should be golden brown. Voila!
Looking for other healthy salad ideas like this?
Try one of these favourites:
- Asian Coleslaw
- Beet and Carrot Salad
- Beetroot and Orange Salad with Fresh Herbs
- Crunchy Beet and Carrot Slaw
Crunchy Apple Beet Slaw with Chili-Soy Glazed Seeds
- 1/2 cup pumpkin (80 g)
- 1/2 cup sunflower seeds (80 g)
- 2 tablespoons soy sauce
- 1 teaspoon chili flakes
- 5 medium golden beets, peeled (800 g)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unseasoned rice vinegar (Japanese)
- 2 green apples
- 1/3 cup organic dried cranberries, coarsely chopped (50 g)
In large dry skillet over medium heat, toast the seeds, shaking the pan often until the sunflower seeds are lightly toasted and pumpkin seeds puffed up (3-5 minutes). Add soy sauce and chili flakes and quickly stir until the seeds are coated. Remove from heat. Spread the toasted seeds on a large plate to cool.
Use the julienne cutting blade of a mandoline slicer or the coarse grater disk on a food processor to cut the beetroot into matchsticks (julienne) or to grate it. Alternatively, you can use a sharp kitchen knife to julienne the beet or use the the largest holes on a box grater to grate it.
Transfer to a large serving bowl, drizzle over olive oil and vinegar, and toss to combine.
Peel and core the apples, and cut into matchstick shaped pieces. As you cut the apples, add them to the bowl with the beet and toss to coat with the dressing. This will help avoid oxidation.
Finally, add the cranberries and seeds and toss to combine. Serve and enjoy!
- This salad keeps well stored in an airtight container in the fridge for 2-3 days.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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April 18 deadline