- Zest and juice of 1 orange
- Zest and juice of 1 lime
- 2 tablespoons sherry vinegar
- 3/4 cup extra-virgin olive oil
- Sea salt and fresh ground black pepper
- 1 pound beets, peeled and cut in matchsticks*
- 2 large carrots, peeled and cut in matchsticks*
- 1 Granny Smith apple, cored, peeled and cut in matchsticks*
- 1 turnip, peeled and cut in matchsticks*
- 1 bunch flat-leaf parsley, stems removed
1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste. 2. In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves. *To cut matchsticks, use a mandolin or a food processor that has either a julienne blade or large shredding blade.
Shared by a CSA member. A few notes from CSA member: I didn’t follow the amounts listed in the recipe and I made substitutions based on the odds ‘n ends I had left over from the past couple weeks, but the idea is still the same. I used parsnips instead of carrots, I added quite a bit of kolrabi, etc, but it really turned out great. The beets turned everything pink, but that doesn’t hurt the taste at all!