I particularly recommend this salad in the spring, since some consider beets, like Grandma’s old-fashioned tonic, good to eat to get our systems going after winter’s lethargy. This salad is so colorful and succulent that saying this is loaded with fiber, vitamins, minerals, and phytonutrients seems almost crass.
- 1 medium beet (or 3/4 cup pre-shredded)
- 2 medium carrots (or 3/4 cup pre-shredded)
- 1 large peeled Granny Smith apple
- ¼ cup walnut halves, chopped
- 3 tablespoons chopped flat-leaf parsley or dill or combination
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon 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 ¾ 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.
Total fat: 8 g
Saturated fat: <1 g
Carbohydrate: 11 g
Fiber: 2 g
Protein: 2 g
Sodium: 330 mg
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now