Apple Beet & Carrot Salad
Golden beets can brown quickly if they’re not tossed with the vinaigrette after spiralizing. If you’re not dressing them immediately, toss golden beets in equal ratio of lemon juice and water.
Ingredients
- 1/2 orange
- 1 tbsp (15 mL) white wine vinegar
- 1 tbsp (15 mL) snipped fresh basil leaves
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) black pepper
- 1 tbsp (15 mL) canola oil
- 1 red or golden medium beet, or other desired root vegetable such as kohlrabi, peeled and ends trimmed
- 1 large carrot, peeled, cut into half or thirds
- 2 medium-sized apples such as Granny Smith or Gala, cored
Directions
- For the dressing, juice one orange half; keep the other half for another use. Pour ¼ cup (50 mL) of the juice into a small bowl.
- Add the vinegar, basil, salt, and pepper to the bowl. Slowly whisk in the oil until the ingredients are well combined. Cover and refrigerate until you’re ready to use it.
- For the salad, spiralize the beet with the spaghetti blade on a veggie spiralizer. (If you’re using red beets, place the spiraled beets in a medium bowl and soak them in cold water for 10 minutes to minimize bleeding. Replace the water as needed, and rinse the Veggie Spiralizer before proceeding.)
- Spiralize the carrot. The thinner end of the carrot may not be able to be spiralized. Reserve it for another use. Place the spiralized carrots in a serving bowl.
- Switch to the fettuccine blade and spiralize the apples. Add them to the serving bowl.
- Drain the beets and dry them with a paper towel. Add the beets and half of the dressing to the serving bowl, and toss until the noodles are well coated. Add additional dressing to taste.