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Beet, Carrot & Apple Salad

This colorful slaw bursts with good-for-you ingredients, and weighs in at a mere 118 calories per serving. When prepping beets, wear disposable gloves and an apron to prevent beet juice from staining your fingers and clothes.

Servings:

Author: Recipe.com

Ingredients

zest and juice of 1 orange
zest and juice of 1 lime
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Sea salt and fresh ground black pepper
1 lb. 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

Instructions

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.
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.
To cut matchsticks Use a mandolin or a food processor that has either a julienne blade or large shredding blade.
Make ahead tip:
Prepare, cover, and refrigerated dressing up to 3 days. Cut vegetables, then cover and store each vegetable separately, up to 24 hours.