Shredded Apple, Beet, and Carrot Salad

Name: Shredded Apple, Beet, and Carrot Salad
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 ⁄ 2 cup fresh orange juice; 2 tsp. fresh lemon juice; 2 cloves garlic, mashed into a paste; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup olive oil; 3 large carrots, peeled; 2 large Granny Smith apples, peeled and cored; 1 large red beet, peeled

Serves
serves 8

JAMES ROPER

This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp slawlike Autumn side dish. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.

Ingredients

¹⁄₂ cup fresh orange juice
2 tsp. fresh lemon juice
2 cloves garlic, mashed into a paste
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup olive oil
3 large carrots, peeled
2 large Granny Smith apples, peeled and cored
1 large red beet, peeled

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Instructions

Step 1

Whisk juices, garlic paste, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until dressing is emulsified; set aside. Shred carrots, apples, and the beet using the large holes of a box grater. (Alternatively, pulse each vegetable individually in a food processor.) Transfer vegetables and apple to bowl with dressing; toss to combine. Let salad sit 30 minutes.

Whisk juices, garlic paste, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until dressing is emulsified; set aside. Shred carrots, apples, and the beet using the large holes of a box grater. (Alternatively, pulse each vegetable individually in a food processor.) Transfer vegetables and apple to bowl with dressing; toss to combine. Let salad sit 30 minutes.