Carrot Apple & Beet Salad (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Roasted beets, carrots and and apples amke a great fall salad. Photo: CC–Biser Todorov
Celiac.com 10/27/2016 – Fall is upon us, but if you’re reluctant to give up on salad just yet, here’s a tasty salad that makes a perfect transition into fall.
- 2 tablespoons honey
- 2 tablespoons walnut oil or olive oil
- 2 tablespoons balsamic vinegar
- 1 green apple, cored and thinly sliced
- 2 carrots, roasted, steamed, and cut into chunks
- 2 beets, cleaned and roasted
- ½ cup walnut pieces, toasted
- ½ feta cheese, crumbled
- salt and fresh pepper, to taste
In large bowl, whisk honey, oil and vinegar, season to taste.
Steam carrots and roast beets.
When carrots and beets are done and cool, cut into chunks and toss with chopped apple and with dressing.
Sprinkle with nuts and feta cheese. Serve.
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Published at Thu, 27 Oct 2016 15:30:00 +0000