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Beet, Carrot & Apple Salad
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 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
Directions
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.
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.
3. To cut matchsticks Use a mandolin or a food processor that has either a julienne blade or large shredding blade.
From the Test Kitchen
- Prepare, cover, and refrigerated dressing up to 3 days. Cut vegetables, then cover and store each vegetable separately, up to 24 hours.
Nutrition Facts
(Beet, Carrot & Apple Salad)
- Servings Per Recipe 8,
- cal. (kcal) 118,
- Fat, total (g) 10,
- sat. fat (g) 1,
- carb. (g) 7,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 1,
- vit. A (IU) 1992,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- sodium (mg) 87,
- Potassium (mg) 184,
- calcium (mg) 20,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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