This mix of crisp vegetables is super fresh and colorful. For each color to stand out, layer ingredients in a serving bowl. Right before serving, drizzle with dressing and toss.
Zest and juice of 1 orange
Zest and juice of 1 lime
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Sea salt and fresh ground black pepper
1 pound beets, peeled and cut in matchsticks*
2 large carrots, peeled and cut in matchsticks*
1 Granny Smith apple, cored, peeled and cut in matchsticks*
1 turnip, peeled and cut in matchsticks*
1 bunch flat-leaf parsley, stems removed
1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
2. In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves.
*To cut matchsticks, use a mandolin or a food processor that has either a julienne blade or large shredding blade.
Sounds like such a light, healthy detox salad!
Hi! Did you do anything to prepare the beats and turnips. Were they blanched in any way, or served raw?
Lisa, No the are all uncooked, this makes the salad extra crunchy.