Beet and Carrot Salad Recipe

Over the weekend hubby and I took a trip out of town to see a friend of ours. While there we visited an apple orchard.

The selection of different varieties was amazing, but I was totally bummed that none of the offerings were organic. Nevertheless, when we got home, I was inspired to created something with a season appropriate ingredient — crunchy apple. The outcome was VERY delicious :), and even my Sprout enjoyed it.

Beet & Carrot Salad Recipe

Ingredients

• 2 apples [Fuji, Grannie Smith, or other juicy variety]
• 4-5 medium size carrots, well scrubbed, if organic, otherwise peeled
• 5 small-medium size red beets
• 2 tbs finely chopped dill
• 2 tbsp vegan mayo
• 1/2 tsp Himalayan salt
• 1./-1 tsp of lemon juice

Preparation

• Core apples, peel beets, scrub carrots
• Method 1: using mandolin slicer cut ingredients into thinnest sticks possible, except for 1 apple.  The apple should be grated, so the juices would release faster.

• Method 2: using a food processor, grate ingredients
• Method 3: using a hand grater, grate ingredients
• The benefits of Method 2 & 3 is that the veggies/fruit will release their juices faster

• Combine all ingredients in a bowl, and toss together until well coated with mayo
• Let your salad marinate for 20-30 minutes in a fridge if cut into thin strips; if grated, you will need only about 5-10 minutes.
• Serve with your favorite main dish, or by itself.