Ingredients:
4 large beets, peeled
2 carrots, peeled
1 crisp apple, washed and unpeeled
2 bunches scallions, cleaned then sliced thinly (discard the root piece)
juice of 1 lemon
2 Tbsp apple cider vinegar (sherry vinegar is a good substitute)
2 Tbsp olive oil
1 Tbsp maple syrup
salt and pepper to taste
2 Tbsp fresh mint leaves, chopped or sliced fine
1 Tbsp fresh parsley, chopped
Julienne slice the beets and carrots, either by hand or with a mandoline slicer. You should end up with a big mound of matchstick pieces that you can place in a large bowl. Chop the apple into small chunks. Slice the scallions finely.
Add all of the remaining ingredients to this, except the salt and pepper, and toss to combine. Then adjust the seasoning to taste. Depending on your preference for sweetness or acidity you can add more or less maple syrup, vinegar, or olive oil. I don't add any salt and It tastes great!
This tastes best if you let it sit for at least for a few hours before serving, in refrigerator, so flavors are absorbed.
Adapted from Jaime Oliver’s recipe for Crunchy Raw Beetroot Salad
4 large beets, peeled
2 carrots, peeled
1 crisp apple, washed and unpeeled
2 bunches scallions, cleaned then sliced thinly (discard the root piece)
juice of 1 lemon
2 Tbsp apple cider vinegar (sherry vinegar is a good substitute)
2 Tbsp olive oil
1 Tbsp maple syrup
salt and pepper to taste
2 Tbsp fresh mint leaves, chopped or sliced fine
1 Tbsp fresh parsley, chopped
Julienne slice the beets and carrots, either by hand or with a mandoline slicer. You should end up with a big mound of matchstick pieces that you can place in a large bowl. Chop the apple into small chunks. Slice the scallions finely.
Add all of the remaining ingredients to this, except the salt and pepper, and toss to combine. Then adjust the seasoning to taste. Depending on your preference for sweetness or acidity you can add more or less maple syrup, vinegar, or olive oil. I don't add any salt and It tastes great!
This tastes best if you let it sit for at least for a few hours before serving, in refrigerator, so flavors are absorbed.
Adapted from Jaime Oliver’s recipe for Crunchy Raw Beetroot Salad