Carrot Beet and Apple Salad

When the frig is full of leftovers which I don’t want to go to waste,but I want something fresh and vibrant to pair with them I turn to salads like this one. You’ll want to have seconds and thirds,it’s so good.

It’s incredibly easy to make,and if you’re only reheating leftovers,the textural and aesthetic experience is worth the little bit of extra fuss to make the cuts as I describe them. But if you’re short on time,patience,or knife skills,just coarsely grate everything.

I encourage you to use organic,local or farmer’s market  fruits and vegetables.

1 large  carrot

1 medium  beet

1/2 an apple–something with nuance like a Pink Lady or Honey Crisp

a handful of currants

pinch of salt

1 lemon

honey,agave or maple syrup

toasted pumpkin and sunflower seeds

Scrub the carrot,peel the beet. Grate the carrot on the largest holes of your grater. Place in a large mixing bowl. Cut the rough top off the beet and place the flat end on your cutting board. Make paper thin slices of the beet. Then lay stacks of the thin cuts on your cutting board and cut across them in equally thin cuts,creating fine matchsticks. Add to the carrots. Cut the half of apple into four sections and then cut across each quarter,creating thin triangles of apple. Add to vegetables. Toss in the currants and a pinch of salt. (I like to use Celtic Sea Salt) Juice the lemon and strain. Pour over the vegetables. Drizzle a little sweetener to taste over the vegetables and toss. Serve with toasted pumpkin and sunflower seeds to sprinkle on top. This salad keeps well and complements most any lunch or dinner.