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Beet and Apple Salad
Copyright 2000 Michael Symon, All Rights Reserved
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- None
- Yield:
- 10 servings
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.
© Copyright 2000 Michael Symon, All Rights Reserved