Raw Beet Salad with Carrots and Apples
Equipment
- 2 Medium Bowls
- Strainer
Ingredients
- ½ green apple cut into thin matchsticks
- 1 lemon zested and juiced
- ¼ large red onion thinly sliced
- ½ teaspoon Dijon
- ½ teaspoon Aleppo pepper
- 2 tablespoons apple cider vinegar
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium to large golden beet peeled and cut into thin matchsticks (about 1 overflowing cup full)
- 1 medium to large beet peeled and cut into thin matchsticks (about 1 overflowing cup full)
- 1 cup shredded carrots
- ½ cup roughly chopped caramelized pecans
- 10 dried apricots thinly sliced
- 1/3 cup parsley leaves and thin stems
- 1/3 cup dill fronds
- Shaved Parmesan cheese to taste
Instructions
- Place the apple sticks in a medium bowl and toss with half the lemon juice.
- Place the red onion in a medium bowl and cover with cold water. Let sit for 10 minutes, then drain and pat dry (TIP: This removes some of the pungency of raw onions. If you don’t mind the flavor of raw onions, you can skip this step).
- In a medium bowl, whisk together the Dijon, Aleppo pepper, apple cider vinegar ,and the remaining lemon juice. While whisking, slowly drizzle in the olive oil until emulsified. Season with Kosher salt and freshly ground black pepper, to taste.
- In a large bowl, combine the golden beets, red beets, carrots, drained onions, lemon juice tossed apples, pecans, apricots, parsley, dill, lemon zest, Aleppo cider vinaigrette, and as much shaved parmesan cheese as you’d like (I used a little more than ½ cup). Season with a big pinch of Kosher salt and freshly ground black pepper, to taste. Serve and enjoy!
Notes
Salad is best served immediately. Components can be prepped up to one day ahead of time and stored in an airtight container in the refrigerator.
Aleppo Cider Vinaigrette can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Tried this recipe?Let us know how it was!