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Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.
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Ingredients
For 4 Serving(s)
beet-carrot-and-apple-salad
- 1 beet
- 2 carrots
- 1 apple
- 1 T lemon juice
- 1/2 t salt
- 1 T olive oil
- black pepper
Beet, Carrot, and Apple Salad Directions
- Combine the shredded beets, carrots, and apple in a mixing bowl, and toss to combine.
- In a small bowl, whisk together the lemon juice and salt until the salt is dissolved. Drizzle in the olive oil and add a few grinds of black pepper, and whisk until blended. Pour the dressing over the shredded vegetables and toss until evenly dressed. Taste, and add more salt and pepper if needed. Serve immediately, or allow to sit for up to 1 hour.