Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 10 servings, 1 cup each
¼ cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. pure maple syrup
1 tsp. Dijon mustard
3 raw medium red beets, peeled, thinly sliced into matchstick-sized pieces
2 large fennel bulbs, thinly sliced into matchstick-sized pieces
2 medium carrots, grated
2 medium Granny Smith apples, thinly sliced into matchstick-sized pieces
½ cup coarsely chopped raw walnuts
1 cup chopped fresh cilantro
1. Combine vinegar, lemon juice, oil, maple syrup, and mustard in a medium bowl; whisk to blend. Set aside.
2. Combine beets, fennel, carrots, apples, walnuts, and cilantro in a large serving bowl.
3. Drizzle dressing over salad; toss gently to blend.