Grated beet, carrot and apple are combined with freshly chopped parsley, then seasoned in a mild lemon-ginger dressing. A great accompaniment salad for a sweet and spicy Asian-style dinner.
Grated Beet Salad in Lemon-Ginger Dressing
Ingredients Makes: 6 servings
1 medium beet, peeled and grated
3 medium carrots, peeled and grated
1 firm granny smith apple, peeled and grated
1/2 tbsp ginger root, minced
1/4 cup fresh parsley and/or cilantro, chopped
1/2 lemon or lime, juiced ~or~ 2 tbsp lemon or lime juice
1 tbsp extra-virgin olive oil
1 tbsp maple syrup ~or~ liquid honey
Few shakes of sea salt and black pepper or to taste
In a food processor or by hand, grate the beet, carrot and apple, then put aside in a large bowl. Mince 1/2 of a tablespoon of ginger and chop 1/4 cup of parsley and then add to the large bowl and stir to combine with the grated salad mix; then set aside.
In a small bowl whisk together lemon juice, olive oil and maple syrup, then seasoning with salt and pepper to taste. Refrigerate salad until ready to serve.
Recipe shared b: J. Marshall
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