Beet, Carrot and Apple Salad
This tangy dish is loaded with fiber, vitamins, minerals and phytonutrients. Carrots are rich in beta-carotene while beets get their red hue from flavonoids, both antioxidants that protect our cells from damage.
PREP TIME :
- 1 medium beet (or 3/4 cup pre-shredded)
- 2 medium carrots (or 3/4 cup pre-shredded)
- 1 large peeled Granny Smith apple
- 1/4 cup walnut halves, chopped
- 3 Tbsp. chopped flat-leaf parsley or dill or combination
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- Freshly ground black pepper
- 1 Tbsp. extra virgin olive oil
- To shred beet, insert each hand in plastic sandwich bag to avoid staining hands.
- Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get 3/4 cup. Save remaining beet for another use.
- Shred carrots and apple. Place shredded beets, carrots and apple in mixing bowl and mix to combine.
- Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
- For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed.
- Serve salad within 1 hour of combining with herbs and dressing.
Nutrition (per serving):
112 calories, 8 g total fat (<1 g saturated fat), 11 g carbohydrate,
2 g protein, 2 g dietary fiber, 330 mg sodium.