Shredded Beet and Carrot Salad

• Juice of 1 lemon
• Juice of 1 orange
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 large carrots
• 2 Granny Smith apples, peeled, cored and quartered
• 1 large jarred pickled red beet, sliced into matchsticks

1. Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
2. In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time.
3. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

lemon, orange, olive oil, kosher salt, carrots, apples, red beet

Taken from www.foodnetwork.com/recipes/nancy-fuller/shredded-beet-and-carrot-salad.html (may not work)