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.
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.
Serve with Grilled Flat Iron Steak with Watercress Pesto.
2 vegetable, 1 fat, 1 starch