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: 8
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.
Notes
Recipe By: Recipe.com
Serving Size: 8
Serving Size: 8