About the Recipe
This mild winter has put us in a strange state, hasn't it? Our sleds and skis are collecting dust, but it's still damp, raw, and windy. We want warming foods, but the occasional 50+ degree days tease at spring and summer flavors. And at this time of year, our bodies crave a more thoughtful balance of nutrition and tastes to ride out the cooler months, support a healthy immune system through cold & flu season, and keep our palates alert and interested. In this more "leafless" season of veggies, this bright, fresh salad made of heartier varieties of fruits and veggies does the trick and is easy to whip together. Mix up the beet and carrot colors for visual interest. Citrus fruits are abundant in the supermarkets now and, along with a touch of fresh ginger, add the right flavor pop to put a little sunshine on your plate and knock you out of the winter doldrums.
-Christine, Market VP and winter salad seeker
Ingredients
1 large apple, cored (any variety you like, but a firmer flesh works best)Â
2 medium (raw, uncooked) beets, peeledÂ
2 large carrotsÂ
1 Tbsp freshly grated gingerÂ
Juice of 1 lemon, lime, or half an orangeÂ
1-2 Tbsp olive oilÂ
Salt and pepper to tasteÂ
¼ cup thinly sliced scallions for garnish (optional)Â
¼ cup walnuts or almonds for garnish (optional)
Preparation
Using a box grater or the grating attachment of a food processor, shred the apples, beets, and carrots.Â
In a large mixing bowl, combine the ginger, citrus juice, olive oil, salt, and pepper.Â
Add the grated mixture and toss to combine.Â
Season to taste with salt and pepper.Â
Let sit for about 10-15 minutes for flavors to integrate. If desired, serve topped with scallions and walnuts.Â