Raw Beet and Apple Salad

Serves 4
Prep time: 15 minutes

2 beets, peeled and cut into thin matchsticks
2 Granny Smith Apples, cut into thin matchsticks
2 tablespoons Sherry vinegar
2 tablespoons olive oil
2 teaspoons honey
Salt and pepper to taste

I sliced the beets and apples very thinly on a mandolin and then stacked the slices and cut the matchsticks with a sharp chef's knife. Mix the beets and apples in a bowl. Drizzle over the vinegar, oil, honey, salt and pepper. Mix well. Keeps well in the refrigerator and stays crunchy for a couple days.

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