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Recipe courtesy of Nancy Fuller

Shredded Beet and Carrot Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4-6 servings



  1. Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
  2. 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.