Sometimes, after over-indulging in all sorts of fattening and unwholesome foods (you know, things like ganache-covered cakes filled with whipped cream icing or chocolate eclairs oozing with pastry cream, perhaps?), I get a craving to eat something that is completely, utterly, unarguably good for me so that I can restore balance to my little corner of the world.
The thing is, I’m just not masochistic enough to resort to rice cakes or bran cereal. While I may have a deeply ingrained Catholic need for penance, I’m too much of a sybarite to punish myself unecessarily. Which is why this salad is just the ticket, since it’s jam-packed with fresh raw fruits and veggies, loads of antioxidants, good-for-you unsaturated fats, and plenty of delicious flavour.
If you have a food processor with a grating attachment, this is the time to use it. You’ll have a whole new appreciation for it once you’re done. If you don’t have a food processor, a regular grater and some elbow grease will do the trick just as nicely, though you’ll probably end up with hot pink stains on your fingers by the time you’re done. Trust me, either way you slice it, the end result is totally worth it.
Beet, Carrot, Apple and Walnut Slaw
1 lb carrot, peeled and trimmed
1 lb beets, peeled and trimmed
2 Granny Smith apples, cored
Juice of 1 lemon
1/4 cup walnut oil
1 tbsp Dijon mustard
Salt and pepper to taste
1/4 cup chopped walnuts
1/4 cup roughly chopped parsley
Grate the carrots, beets and apples into a large salad bowl. Set aside.
In a small bowl, whisk together lemon juice, walnut oil and mustard until combined. Season generously with salt and pepper. Pour over the shredded beet mixture, add walnuts, and toss until all ingredients are combined.
Sprinkle with parsley before serving.