Beet And Apple Salad

Recipe Ingredients

1 lb	454g / 16oz	Uncooked beets - peeled and grated
1 lb	454g / 16oz	Granny Smith apples - peeled and grated
1/2 lb	227g / 8oz	Celery root - peeled and grated
2		Scallions - diced
4 oz	113g	Apple juice
2 oz	56g	Sherry vinegar
4 oz	113g	Olive oil
2		Picked watercress
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside.

Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours.

Romove from refrigerator, toss in watercress and serve.

This recipe yields 10 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1A13) - from the TV FOOD NETWORK

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