Shredded Beet, Apple, and Currant Salad with Apple Vinaigrette
A bright shredded beet and apple salad with currants and a quick apple vinaigrette for crisp texture and sweet-tart flavor.
Prep 15 min · Cook 3 min · Total 18 min · Makes 4 servings
Ingredients
- 2 large fresh beets, peeled
- 2 large tart apples, cored, peeled
- 1/4 cup apple juice
- 2 teaspoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup currants
Directions
- Shred the beets and apples into coarse pieces using a box grater, or use a food processor with the large grating disk. Put them together in a large bowl and set the bowl aside.
- Pour the apple juice into a small saucepan or skillet and place it over high heat. Once it boils, continue cooking until it has concentrated down to 1 tablespoon, about 3 minutes. Scrape it into a medium bowl, then whisk in the apple cider vinegar. Add the olive oil in a slow stream, whisking the whole time, and season with salt and pepper to taste.
- Pour the dressing over the shredded beets and apples. Add the currants, toss until everything is evenly coated, and serve right away.