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
1⁄2 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
1⁄4 cup olive oil
3 large carrots, peeled
2 large Granny Smith apples, peeled and cored
1 large red beet, peeled
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.