Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Apple, large crisp
  • 2 Beets, medium
  • 2 Carrots, large
  • 1 cup Mint

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 good pinch Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

Found on theendlessmeal.com

Description

Ingredients

• 2 large carrots
• 1 large crisp apple
• 2 medium beets
• 1 cup mint, roughly chopped
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 1 tablespoon honey
• ¾ teaspoon ground cumin
• A good pinch of sea salt

Directions

• In a medium sized bowl whisk together all of the dressing ingredients.
• Using a mandolin with a ⅛ blade shred the carrots and apple and place them in a large bowl. Shred the beets with the mandolin then rinse them under cold running water 3-4 times. This will help them to not bleed their colour through the salad. If presentation isnt important when youre serving this you can skip this step. (you can also grate the veggies; the taste will remain roughly the same but the presentation will be quite different.)
• Add the beets and the mint to the bowl with the carrots and apple. Pour the dressing over and toss to coat well.