Ingredients
- 1 pound uncooked beets peeled and grated
- 1 pound Granny Smith apples peeled and grated
- 1/2 pound celery root, peeled and grated
- 2 scallions, diced
- 4 ounces apple juice
- 2 ounces sherry vinegar
- 4 ounces olive oil
- 2 bunches picked watercress
- Salt and pepper
Directions
Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.
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By ruthmfl_7610670
Santa Clara, CA
on January 01, 2009
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I was looking for something different to serve for NYE dinner. This salad was a big hit. I don't give it 5 stars, because it does require work to get it ready, you have to plan ahead, and I think there other great recipes out there, too. It really takes 2 large beets, 2 GS apples, and 1/4 of a whole celery root. The dressing is great. Be sure to plan ahead so the fruit and vegetables can marinade.I didn't really understand "picked watercress" until my friend & I decided we needed to remove the leaves from the stems. The stems are much too spicy! After the watercress was added to the vegetables, the combination was very tasty. Most people when back for seconds. I will do this recipe again. Since I bought extra of all ingredients, I will probably make it for a party we are having this coming Saturday. I hope you will try it too. It's a refreshing change from a green leaf salad. Low in calorie, high in flavor and crunch.
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