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Shredded Beet, Carrot and Green Apple Salad

Shredded Beet, Carrot and Green Apple Salad

2 SHARES

You’ll Need

  • 2 medium beets, raw, trimmed, scrubbed and quartered
  • 2 large carrots, peeled and trimmed
  • 1 green apple, quartered and core removed
  • ½ cup pumpkin seeds
  • Garnish: Chopped parsley or kale leaves
  • 1 tsp lemon juice
  • 2 tsp white wine vinegar
  • 1 tsp honey
  • 1 tsp grainy Dijon mustard
  • 3 Tbsp olive oil
  • Salt and pepper
  • Optional: Toasted pumpkin seeds

Prep and Cook

  • 1
    Attach the coarse grater to a food processor and push ingredients through in the following order: beets, carrots and apple.
  • 2
    In a small bowl, whisk together lemon juice, vinegar, honey, Dijon mustard and olive oil. Season with salt and pepper and stir.
  • 3
    Turn vegetables onto a platter to achieve a rainbow of colours. Top with pumpkin seeds and parsley, if using, and lightly dress with the vinaigrette. Toss to combine. Add more dressing if desired and serve immediately.

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