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Fall Beet and Apple Salad with Celery and Walnuts
- 2 firm sweet-tart apples such as Fuji or Braeburn, thinly sliced or chopped
- 4 celery stalks, thinly sliced
- 1 small shallot, mince
- Juice of 1 lemon
- 1 medium-large beet, matchsticks
- 3 TB chopped walnuts
- 3 TB olive oil
- Salt and pepper to taste
- Large handful baby spinach or arugula
A beautiful bright pink salad full of flavor and crunch.
Toss the apple slices, celery, shallot and lemon juice together in a bowl. Add the beet matchsticks, walnuts, olive oil, salt and a few grinds of black pepper, to taste. Let sit 10 minutes. Serve on a bed of baby spinach or arugula.
