Shredded Beet and Apple Salad
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 123
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 211
- Total: 20 min
- Active: 20 min
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.