Thursday, January 5, 2012

Beet, Carrot & Apple Salad

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Are you doing it again? You know... making that new year's resolution to make better and healthier eating choices? Did you stock up your fridge and pantry with lots of fruits and vegetables in hopes to do a detox on all the holiday fare we indulged in the past few weeks? Good. You're off to a great start! And if you don't have a new year's resolution involving healthy eating, it won't hurt to lighten up when you can. For example, here's a Beet, Carrot & Apple Salad that will not only be good for you, but is a colorful and sweet way to enjoy something fresh. The natural sweetness of beets, carrots and apples blend together with a simple citrus dressing for a refreshing and healthy salad...

Salads usually involve something green. But when I came across this salad recipe, I was drawn by the fact that there wasn't any greens involved - unless you want to count the parsley called for in the recipe. This salad is one that is beautifully presented with the bold colors from the beets and carrots. I didn't have time to cut the apples into matchsticks so I kept them in bite sized chunks instead. I especially love the citrus notes from the orange and lime. Who knew healthy eating could be so delicious and colorful too?!


Beet, Carrot & Apple Salad
recipe slightly adapted from Foster's Market

Zest and juice of 1 orange
Zest and juice of 1 lime
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Sea salt and fresh ground black pepper
1 pound beets, peeled and cut in matchsticks*
2 large carrots, peeled and cut in matchsticks*
1 Granny Smith apple, cored, peeled and cut in matchsticks or small bite sized pieces*
1 bunch flat-leaf parsley, stems removed

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.

In the same bowl, layer beets, carrots, apple, and parsley. Season with additional salt and pepper to taste. Toss salad right before serving.

*To cut matchsticks, use a mandolin or a food processor that has either a julienne blade or large shredding blade.

5 comments:

Raw Food Haven said...

Very Colorful salad!

Sarah said...

This is such a beautiful salad that I don't think you'd even miss "bad for you" foods when eating it!

Anonymous said...

This looks awesome, should there be a turnip? The instructions include a turnip. Also, do you cook the turnip and beets? Thanks

Anonymous said...

Now, when you say turnip...do you mean parsley?

Anonymous said...

Can this be made ahead? I'm thinking maybe 18 hours before serving?

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