Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shredded Beet and Apple Salad
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- Total: 20 min
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 123
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 211 mg
Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.
- Total: 20 min
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 123
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 211 mg
Ingredients
Directions
Special equipment:
Mandoline or julienne blade attachment for a food processor- Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
- With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
- Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.
