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Tuesday, August 1, 2017

Shredded Beet and Carrot Salad

Total Time:10 min
Prep:10 min
Yield:4-6 servings

Juice of 1 lemon
Juice of 1 orange
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled, cored and quartered
1 large jarred pickled red beet, sliced into matchsticks

Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

Recipe courtesy of Nancy Fuller

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