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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.

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm

Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm