Shredded Apple, Beet, and Carrot Salad

Shredded Apple Beet and Carrot Salad
Shredded Apple, Beet, and Carrot Salad
This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp accompaniment for pork chops.James Roper

This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp slawlike Autumn side dish. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.

Shredded Apple, Beet, and Carrot Salad
This stunningly vibrant dish gets its color from raw shredded beets, mixed with crunchy carrots and sweet-tart apples, for a crisp Autumn side salad.
Yield: serves 8

Ingredients

  • 12 cup fresh orange juice
  • 2 tsp. fresh lemon juice
  • 2 cloves garlic, mashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup olive oil
  • 3 large carrots, peeled
  • 2 large Granny Smith apples, peeled and cored
  • 1 large red beet, peeled

Instructions

  1. Whisk juices, garlic paste, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until dressing is emulsified; set aside. Shred carrots, apples, and the beet using the large holes of a box grater. (Alternatively, pulse each vegetable individually in a food processor.) Transfer vegetables and apple to bowl with dressing; toss to combine. Let salad sit 30 minutes.