Recipe courtesy of Nancy Fuller
Episode: The Root Cellar
Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
4-6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4-6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.

In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Shredded Carrot Salad with Mustard Seeds

Recipe courtesy of Gourmet Magazine

Toasted Hazelnut and Shredded Carrot Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories