Thursday, November 5, 2009

Beet, Apple and Carrot Salad Recipe

This one is so simple, I don't really think it's fair calling it a 'recipe'. However, it is a side dish I turn to often when time is short and I need something quick. It also keeps well in the fridge and as such makes great snacks or lunches later in the week.

Beet, Apple and Carrot Salad

Roughly equal parts beets, carrots and apples. Scrub the beets and carrots. Core and seed the apples (I do this by cutting them in quarters, then slicing on the diagonal to remove the core and seeds.) If you are picky about such things, you can peel, but I never do. Shred everything with the food processor or a box grater.

For one beet, 2 carrots and one apple I use about 1 Tbsp Champagne Vinegar (or you could use Sherry Vinegar, Red Wine Vinegar, Cider Vinegar, probably even Balsamic Vinegar. Try a few and see what you like.) and 1 Tbsp Olive Oil. Whisk the vinegar and oil, then add in the veg/fruit. Stir to combine and season to taste with salt and pepper. That's it!

Super simple and so refreshing.

We had this with the Cornbread Stuffing and a wonderful roast chicken my DH made.

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