Beet and Apple Salad
Beet and Apple Salad
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 166
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 384
- Total: 10 min
- Prep: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 166
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 384
- Total: 10 min
- Prep: 10 min
Ingredients
1 pound uncooked beets peeled and grated
1 pound Granny Smith apples peeled and grated
1/2 pound celery root, peeled and grated
2 scallions, diced
4 ounces apple juice
2 ounces sherry vinegar
4 ounces olive oil
2 bunches picked watercress
Salt and pepper
Directions
- Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.
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