Recipe courtesy of Michael Symon
Total:
10 min
Prep:
10 min
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.

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