Note: It's best to make the beets a day in advance to give them time to cool
Ingredients:
2 Golden Beets
2 Honey Crisp Apples
~1lb of Carrots
1-2 tablespoon(s) Apple Cider Vinegar
1-2 tablespoon(s) Honey
Directions:
[Roast beets in advance]
Preheat oven to 375°F (190°C).
Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch.
Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal.
Place on a rimmed baking sheet and place in oven.
Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.
Cut apples (with skin still on) to core them, grate with food processor, and add to a medium mixing/serving bowl.
Add a little ACV and mix to keep apple from browning
Cut ends off carrots and peel, grate with food processor, and add to bowl with shredded apple
Peel skin off of roasted golden beets, grate with food processor, and add to bowl with shredded apple and carrot
Add honey and thoroughly mix all the shredded ingredients and to coat them with the honey. Add more ACV and honey to taste [I added more ACV to help bring back more of the apple taste that got a little lost from the beets]
[Probably could add salt or MSG if wanted, didn't seem necessary today]
Keep in fridge until ready to serve
Final Notes:
Very flavorful and bright, also has a nice texture
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