Fall Beet and Apple Salad with Celery and Walnuts

  • 2 firm sweet-tart apples such as Fuji or Braeburn, thinly sliced or chopped
  • 4 celery stalks, thinly sliced
  • 1 small shallot, mince
  • Juice of 1 lemon
  • 1 medium-large beet, matchsticks
  • 3 TB chopped walnuts
  • 3 TB olive oil
  • Salt and pepper to taste
  • Large handful baby spinach or arugula

A beautiful bright pink salad full of flavor and crunch. 

Toss the apple slices, celery, shallot and lemon juice together in a bowl. Add the beet matchsticks, walnuts, olive oil, salt and a few grinds of black pepper, to taste. Let sit 10 minutes. Serve on a bed of baby spinach or arugula.