Shredded Beet and Carrot Salad
- prep time10 min
- total time 10 min
- serves 4 - 6
A slightly tangy and sweet salad full of bright fruits and vegetables.
Juice of 1 lemon
Juice of 1 orange
3 Tbsp olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled cored and quartered
1 large jarred pickled red beet, sliced into matchsticks
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.