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Beet, Carrot & Apple Salad

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4.0 by 23 people
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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Yields: 12 servings, plus leftovers
  • Start to Finish: 45 mins

Beet, Carrot & Apple Salad

Ingredients

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)

    Per serving:
  • 118 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 87 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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