2beetslarge, raw, about 1 lb, peeled and roughly chopped
2carrotslarge, about 8 oz, roughly chopped
2granny smith applescored and roughly chopped*
Zest & juice of 2 lemons~1/4 cup
1tbspolive oilmild tasting
1/2tbsphoneyraw, optional (omit for Whole30)
Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.
Add the olive oil, salt, pepper, and honey (optional).
Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.