Ready in just 20 minutes, this raw vegetable salad is the perfect side for your next grilling event. Coarsely shredded beets and celeriac are combined with apple in a basil-cider vinegar-mayonnaise dressing.
Nutrition per serving may change if servings are adjusted.
12 ounces fresh beets (without greens), trimmed, peeled and coarsely shredded (see Tip)
12 ounces celeriac, trimmed, peeled and coarsely shredded, or 2 medium parsnips, peeled and coarsely shredded (see Tip)
1 cup fresh watercress, tough stems removed
1 large apple, cored and chopped
⅓ cup light mayonnaise
¼ cup cider vinegar
2 tablespoons snipped fresh basil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
In a large bowl combine shredded beets, celeriac, watercress and apple. Set aside.
In a small bowl combine mayonnaise, vinegar, basil, the salt and pepper until well combined. Add to beet mixture; toss to coat. Serve immediately or cover with foil or plastic wrap and chill for up to 8 hours. Divide evenly among four serving plates.
Tip: Use a food processor fitted with a coarse shredder to easily shred the beets and celeriac or parsnips.