Shredded Beet Salad With Carrot Apple And Walnuts Food

BEET CARROT APPLE SALAD RECIPE

Steps:

• Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it'll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
• Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don't put any seeds into the salad.
• Add the olive oil, salt, pepper, and honey (optional).
• Toss the salad well until everything is evenly combined. I use my hands because they're the best tool for the job.
• Keeps in the fridge for up to 3 days.

SHREDDED BEET AND APPLE SALAD

Steps:

• Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
• With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
• Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

BEET AND CARROT SALAD

Steps:

• To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

SHREDDED BEET AND CARROT SALAD

Steps:

• 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.

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.