LISTEN TO MY HEART-BEET SALAD
My thoughtful niece told me about this awesome salad. BUT I DON'T LIKE BEETS! However, beets done this way changed my opinion. Now I'm making this salad every few days and I change up the flavors every time with different oils and vinegar. My favorite has been Pineapple White vinegar with Persian Lime EVOO. Really good!
Provided by Marty Hufnagel
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Clean and peel the beet, carrot and core & peel the apple.
- 2. Shred them using whichever method you have available. Food processor works the fastest.
- 3. Mix the vegetables in a bowl with a pinch of salt to draw out the juices.
- 4. In a separate bowl, mix together the oil and vinegar. Whisk together to emulsify. Add salt, pepper, honey and any other seasonings you prefer.
- 5. Pour the dressing over the salad and mix well. Put into the refrigerator to marinate for at least an hour.
- 6. When you are ready to eat, mix in the parsley and chopped walnuts. Enjoy!
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