Ingredients
Scale
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- 2 Granny Smith apples
- 1 beet, trimmed and peeled
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped walnuts
Instructions
- Prepare the beets and apple: Peel the beets and shred them using a box grater or food processor. Shred or julienne the apple and add it to a mixing bowl with the beets. You’re looking for long, thin matchsticks.
- Prepare the dressing: Whisk the lemon juice or vinegar, mustard, honey, and black pepper until well combined. Slowly drizzle in the olive oil, whisking constantly to make a smooth, slightly thick dressing.
- Combine everything together: Toss the beets and apples together. Drizzle the dressing over the top and combine until mixed altogether. Allow the salad to sit for 10–15 minutes. This helps the beets soften slightly and allows the flavors to meld.
- Taste and adjust: Adjust seasoning as needed, adding more pepper or a pinch of salt if necessary.
- Finish and serve: Top with fresh parsley and walnuts. Serve chilled or at room temperature.
- Prep Time: 10
- Category: Salads