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Beet Carrot & Apple Salad


1 medium beet (or ¾ cups pre-shredded)
2 medium carrots (or ¾ cup pre-shredded)
1 large peeled Granny Smith apple
¼ cup walnut halves finely chopped
3 Tbs. chopped flat leaf parsley or dill or a combination of both
2 Tbs. Epicurean Lemon Extra Virgin Olive Oil
½ tsp. salt
Freshly ground black pepper


To shred beet, insert hand in plastic sandwich bag to avoid staining hands.
Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get ¾ cup. (Save remaining beet for future use.)
Shred carrots and apple.
Place shredded beet, carrots and apple in a bowl, mix to combine.
Add walnuts and green herbs on top of mixed fruit and vegetables.
Set bowl aside.
For dressing, in a small bowl whisk together Epicurean Lemon Extra Virgin Olive Oil, salt and 3-4 grinds of black pepper, continue until salt dissolves.
Pour dressing over salad and toss until well coated. Serve within one hour.

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm