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Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish 

Using a Japanese mandoline (or sharp knife), thinly slice beets and apple.  Working in batches, hold slices in small stacks and cut entire pile into thin julienne.  You should end up with a big mound of matchstick pieces that you can place in a large bowl.

Trim the stalks off the fennel so you are left with a round bulb.  Slice the top half of the bulb very thinly into rings.  Add fennel to bowl.  (Remaining fennel bulb and stem can be saved for another use.)

Add all remaining ingredients to this (except garnish) and toss.  Adjust seasoning to taste.  Depending on your preference for sweetness or acidity, you can add more or less maple syrup, vinegar, or oil.  If you choose, you may add crumbled feta or goat cheese as a garnish.

Yields 8 side dish servings. 

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