Shredded Beet, Apple, and Carrot Salad

2 medium or 1 large beet (about 1 pound) peeled and grated
1 large, firm, tart apple with peel, grated
2 large carrots, peeled (optional) and grated
4 scallions, green and white parts, chopped
1/2 cup chopped cilantro (leaves and stems)
3 tablespoons cider vinegar
3 tablespoons good-quality extra-virgin olive oil
Salt and freshly cracked black pepper

Combine the beets, apple, carrots, scallions, and cilantro in a bowl, and toss to mix.

Whisk together the vinegar and olive oil. Pour over the beet mixture and stir well. Season to taste with salt and freshly cracked black pepper. Serve immediately, or chill for up to 6 hours.

Makes 6 to 8 servings

From: Wild Flavors, Didi Emmons