This seasonal recipe comes from FoodPrints — the in-school education program of Snail award winning FreshFarm. This recipe is one of the program’s most popular with students in DC public elementary schools, and will soon be featured on menus in the cafeteria of FoodPrints partner schools.
- 2 apples
- 2 beets
- 2 carrots
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- ½ to 1 teaspoon salt to taste
- ½ – 1 teaspoon brown sugar or maple syrup, to taste
Core the apples and peel the beets.
Grate the apples, beets and carrots with a box grater or with the grating attachment of a food processor. Put grated vegetables in a large bowl.
Put remaining ingredients in a jar and shake well. This is more dressing than you will need.
Pour in just enough dressing to coat the salad, but not enough to drench it. Mix well. Save the rest of the dressing in your fridge for other salads.