Beet, Carrot & Apple Salad
zest and juice of 1 lime
2 tablespoons sherry vinegar (I used white wine vinegar!)
3/4 cup extra-virgin olive oil
Sea salt and fresh ground black pepper
1 pound beets, peeled and cut in matchsticks
2 large carrots, peeled and cut in matchsticks
1 Granny Smith apple, cored, peeled and cut in matchsticks
1 turnip, peeled and cut in matchsticks
1 bunch flat-leaf parsley, stems removed
I used a mandolin to cut all of the veggies,
especially the beets because they stain everything, including hands!
You can use a mandolin or a food processor that has either
a julienne blade or large shredding blade- to make it easier.
what to do
1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar.
Slowly whisk in the olive oil, then season with salt and pepper to taste.
I used my Ninja blender to do this and it worked perfectly!
zest and juice
added olive oil and vinegar
2. In the same bowl, layer beets, carrots, apple, and turnip.
Season with additional salt and pepper to taste.
Toss salad right before serving
then top with parsley leaves!
everything can be made up to a day or two ahead of time.
cut all of the veggies and store separately in baggies or containers,
make the dressing and store with a lid-
refrigerating all until you want to combine and serve the salad.
Layer the way you'd like and dress it before you serve!
It's better served cold, I think.
Another thing, don't cut the apple until before you serve-
it will turn brown if you cut it the couple of days
ahead of time and store it with the veggies,
they will even turn brown if it sits out before you serve.
I soaked my apple matchsticks in a container with tons of
lemon juice with a couple of teaspoons of water topped
with a lid until I needed to use it.
This keeps them from turning brown as well.
Which ever you'd like to do or is more convenient!
enjoy, let me know if you try it and how you liked it.