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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Uncooked beets - peeled and grated

  2. 1 lb 454g / 16oz Granny Smith apples - peeled and grated

  3. 1/2 lb 227g / 8oz Celery root - peeled and grated

  4. 2 Scallions - diced

  5. 4 oz 113g Apple juice

  6. 2 oz 56g Sherry vinegar

  7. 4 oz 113g Olive oil

  8. 2 Picked watercress Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve. This recipe yields 10 servings.

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