Shredded Apple, Beet, and Carrot Salad

Published by on March 2014



  • 1⁄2 cup fresh orange juice
  • 2 tsp. fresh lemon juice
  • 2 cloves garlic, mashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup olive oil
  • 3 large carrots, peeled
  • 2 large Granny Smith apples, peeled and cored
  • 1 large red beet, peeled


Whisk juices, garlic paste, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until dressing is emulsified; set aside. Shred carrots, apples, and the beet using the large holes of a box grater. (Alternatively, pulse each vegetable individually in a food processor.) Transfer vegetables and apple to bowl with dressing; toss to combine. Let salad sit 30 minutes.