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.
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.
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