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Apple, beetroot and carrot salad with walnuts (v)

An easy, bright and nutrition-packed salad that is perfect for any time of year.
Serves 2 as a light main or 4 to 6 as a side dish.

Author: Bite-sized thoughts, inspired by The Raw Kitchen's Tarragon Salad.

Original post (with pictures) here.

1 large apple, cut into quarters (no need to peel)
1 beet, peeled
3 medium carrots, peeled and ends removed
1 cup baby spinach leaves
1/2 cup chopped walnuts (or slightly more, to taste)

1 to 1-1/2 tbsp apple cider vinegar (to taste)
1 tbsp lemon juice
1 tbsp olive oil
1 tsp dried tarragon
Decent pinch salt

Chopped coriander (cilantro), optional, to serve

1. Grate the apple, beetroot and carrots, using a food processor if you have one or by hand if not. Transfer to a large bowl and add the spinach leaves and chopped walnuts.
2. In a small bowl or jar, whisk together the apple cider vinegar, lemon juice, oil, tarragon and salt. Pour over the salad and toss to coat.
3. Allow the salad to sit in the refrigerator for at least an hour before serving. Garnish with coriander if desired.

Will keep in the refrigerator for up to 3 days.