Shredded Beet Salad with Carrots and Apples

I had roasted a large (14 oz.) beet and had no idea what to do with it. I found a recipe on Saveur that called for combining shredded raw beets, carrots and apples. I shredded the cooked beet with a large carrot and two apples. I seasoned the salad very simply, with a little Montreal Steak Seasoning (salt, pepper, garlic and some other spices). The original recipe called for garlic, salt, pepper, olive oil, lemon juice and orange juice.

The beet salad works well as an accompaniment to gefilte fish.

Shredded Beet Salad with Carrots and Apples
Adapted from Saveur’s Shredded Beet, Apple and Carrot Salad, which was a slaw made from raw beets. I used a cooked beet, but you could follow the original recipe. If you don’t want to cook the beet or use it raw, vacuum packed precooked beets are sold in the produce section of supermarkets.

large beet, roasted until tender (about 14 oz.), cooled, peeled
large carrot, peeled
2 large apples, peeled and cored
Montreal Steak seasoning or a mix of salt, pepper and minced garlic, to taste
1-2 Tbsp. lemon juice, or more to taste, optional
4 Tbsp. orange juice, or more to taste, optional
2 Tbsp. olive oil, or more, to taste, optional

Shred the vegetables/fruit in a food processor. Season to taste.

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Tags: apples, beets, carrots, Rosh Hashana