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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 the coarse side of a box grater, shred beet to get ¾ cups. 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.

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