Fresh Beet Carrot Apple Salad

Courtesy of Marvel Earnshaw







Ingredients:

1 lb of fresh beets

2 large carrots

2 granny smith apples

1 turnip

1 bunch fresh parsley (chopped)  I only used about 1/2 of the bunch)

1/2 cup extra virgin olive oil

2 Tbsp sherry vinegar (I used red wine vinegar)

1 large orange

1 lime

salt and pepper to taste

Directions:

Using a food processor, cut the following into a bowl (matchstick) 

First the beets, then the carrots, then the apples and lastly the turnip - you can cover and leave til the next day if needed.

Dressing  - use the zest of the lime and the orange and the juice of both also.  Add the olive oil and the  vinegar.

When ready to serve, pour the dressing over the beet, carrot, apple, turnip mixture and stir  - stir in the chopped fresh parsley.