Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette
Servings: 6 – 8
You Will Need:
2 large carrots
1 large crisp apple
2 medium beets
1 cup apple mint, roughly chopped
For the salad dressing:
¼ cup apple cider vinegar
¼ cup olive oil
1 tablespoon honey
¾ teaspoon ground cumin
A good pinch of sea salt
Instructions:
In a medium sized bowl whisk together all of the dressing ingredients.
Using a mandolin with a ⅛ blade shred the carrots and apple and place them in a large bowl. Shred the beets with the mandolin then rinse them under cold running water 3-4 times. This will help them to not bleed their color through the salad. If presentation isn’t important when you’re serving this you can skip this step. (you can also grate the veggies; the taste will remain roughly the same but the presentation will be quite different.)
Add the beets and the mint to the bowl with the carrots and apple. Pour the dressing over and toss to coat well.
Author: Kristen Stevens
See recipe in theendlessmeal.com