Name: Shredded Beet and Apple Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6
Ingredients: 1 tablespoon finely chopped shallots; 1 tablespoon white wine vinegar; 2 teaspoons whole grain mustard; 1 teaspoon honey; Kosher salt and freshly ground black pepper; 3 tablespoons walnut oil; 2 Granny Smith apples; 1 beet, trimmed and peeled; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped candied walnuts

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.

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Shredded Beet and Apple Salad

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