Looking for a fast, healthy, yet tasty snack? Try the juicy apple-carrot-beet salad with an exotic twist of shredded coconut. This salad is ideal for potlucks or picnics and keeps great for up to three days in the fridge.

Beet and carrot salad

For 4 fairly big servings you will need:

3 medium beets, washed and peeled
2 medium carrots, peeled
2 Granny Smith (or other crispy firm type) apples, cored and peeled
2 tablespoons non-sweetened coconut shred
1 tablespoon lime juice
6 Boston lettuce leaves (optional)
3 tablespoons slivered almond, toasted (optional)

Salad bowl
Mandoline (if you do not have one you could use a shredder but the vegetables look nicer when julienned. A food processor with a julienne blade would work great as well)

Continue to the recipe

Image: Eric Gloutnay

This entry was posted Tuesday, April 14th, 2009 at 12:36 pm and is filed under Dish Of the Week, Veg*n. You can leave a response, or trackback from your own site.