Beet, Carrot & Apple Salad


1 lime, juice and zest
1 orange, juice and zest
2 TBSP sherry vinegar
3/4 cup extra virgin olive oil
Sea salt and black pepper to taste
1 lb. beets, peeled and cut into matchsticks
2 large carrots, peeled and cut into matchsticks
1 granny smith apple, cored and cut into matchsticks
1 turnip
1 bunch flat leaf parsley, stems removed


In a large bowl, mix orange juice and zest, lime juice and zest, and vinegar. Slowly whisk in the olive oil and season with salt and pepper.

Layer beets, carrots, apple, and turnip in bowl (salt and pepper if desired).

Toss with dressing before serving

From the kitchen of Sally B.