Recipe: Beet, Carrot and Apple Salad with Fresh Herbs and Lemon Dressing

BEET, CARROT AND APPLE SALAD

"This salad shows another way to enjoy beets. It is a combination of raw shredded beets, carrots and apple inspired by French crudites."

1 medium beet (or 3/4 cup pre-shredded)
2 medium carrots (or 3/4 cup pre-shredded)
1 large peeled Granny Smith apple
1/4 cup walnut halves, chopped
3 Tbsp. chopped flat-leaf parsley or dill or combination
FOR THE DRESSING:
1 Tbsp. fresh lemon juice
1/2 tsp. salt
Freshly ground black pepper
1 Tbsp. extra virgin olive oil

To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get 3/4 cup. Save remaining beet for another use. Shred carrots and apple.

Place shredded beets, carrots and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.

For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed.

Serve salad within 1 hour of combining with herbs and dressing.

Makes 4 servings

Per serving: 112 calories, 8 g total fat (<1 g saturated fat), 11 g carbohydrate, 2 g protein, 2 g dietary fiber, 330 mg sodium.

Adapted from source: Dana Jacobi for the American Institute for Cancer Research