Raw Apple Beet Salad

My new discovery: I love beets even when they are raw! So far I’ve always cooked or roasted them to use in all kinds of recipes. Eating raw beets was just nothing I grew up with and never contemplated since. Well, this time I was up to something new, because good-old-same-old became a little boring. I was positively surprised at how fresh, crisp, and tasty this new version was, and I absolutely love the vibrant color. Ready in less than 15 minutes and perfect to serve with other salads, as a side dish, or just by itself.

Ingredients:

For 2 servings:

• 1 medium size red beet
• 1 medium size, flavorful, crisp apple (*)
• 1 scant Tbsp white balsamic vinegar
• 3/4 tsp Celtic sea salt
• freshly ground black pepper to taste
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh parsley, minced

Preparation:

Trim, peel, and shred beet. I used the coarse side of my box grater. Be careful because you know how beets can stain everything (what I mean is: wear an apron and stay close to the sink!). Transfer grated beet into medium size bowl.

Wash, quarter, and core apple. I didn’t peel it, but that’s up to you. Coarsely grate it, like the beet, and add to the same bowl.

Whisk together vinegar, salt, pepper, and olive oil, then pour dressing over the salad. Add parsley and toss to combine everything. Enjoy the vibrant color and the wonderful, fresh taste!

Notes:

• (*) I used a Honey Crisp apple which turned out to be the perfect choice. If your apple is too tart, you can add just a little maple syrup or a grated carrot to help with the sweetness 😉
• You could also add some roasted walnuts, pecans, pumpkin- or sunflower seeds to add a little crunch. Unfortunately I had that idea after the salad was already gone, but there’s always next time, right!
• You can also use golden beet for this recipe. Same delicious taste, just a different color!