Recipe courtesy of Michael Symon
10 min
10 min
10 servings


  • 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


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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Roasted Beet Salad

Recipe courtesy of Tia Mowry

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Roasted Beet Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Beautiful Beet Salad

Recipe courtesy of Siba Mtongana

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Crunchy Fennel and Green Apple Salad

Recipe courtesy of Bobby Deen

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Seared Salmon and Brussels Sprout-Apple Salad with Bacon and Maple-Thyme Vinaigrette

Recipe courtesy of Bobby Flay

Apple Bread Pudding

Recipe courtesy of Michael Symon

Trending Videos

So Much Pretty Food Here