Recipe courtesy of Michael Symon

Beet and Apple Salad

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 10 servings
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Ingredients

Directions

  1. 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.