SHREDDED BEET AND APPLE SALAD
Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.
Provided by Food Network Kitchen
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
APPLE AND RAW BEET SLAW
Tip: Cut beets and apples into thin slices; stack the slices directly on top of one another and cut them into matchstick-size strips or grate them using a v-slicer, mixer attachment or food processor.
Provided by Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.
GRATED BEET SALAD
Steps:
- In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.
GRATED BEET-APPLE SALAD
Make and share this Grated Beet-Apple Salad recipe from Food.com.
Provided by MsPia
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grate the beets and apples into a large bowl.
- In a medium bowl, combine the honey with 1 cup of lukewarm water. Stir to dissolve the honey, and add the vinegar and salt. Pour the liquid over the beets and apples, and mix to coat.
- Squeeze the lemon onto the mix, releasing the juice, the scrape out the lemon flesh, add, and stir. (Do not include the lemon seeds.) Add the horseradish and stir to mix it thoroughly.
- Add the olive oil and grind cumin seeds or sprinkle cumin powder over the salad, to taste. Mix again lightly.
- Serve immediately or later, chilled. Refrigerate for up to 3 weeks.
Nutrition Facts : Calories 207.9, Fat 0.4, SaturatedFat 0.1, Sodium 474.4, Carbohydrate 53.5, Fiber 3.7, Sugar 48.2, Protein 1.1
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