French Winter Beet Salad

This is from Fresh From the Garden Cookbook by Ann Lovejoy. It is well-liked by children, a nice balance of colors, and a good potluck item. It stores well in the fridge for a few days.

Salad:

• 3 crisp eating apples, peeled, cored & diced (I don't peel mine)
• Juice of one organic lemon
• 1 and 1/2 cups diced cooked beets
• 1 cup walnut halves, toasted
• 1 bunch flat Italian parsley, stemmed

Dressing:

• grated zest of half to one organic lemon
• 2 Tbs. wine vinegar (I like white or apple cider)
• 1/2 cup olive oil
• 1 Tbs. dijon mustard
• 1/4 tsp. kosher or sea salt
• 1/4 tsp. fresh ground pepper

Prepare dressing:

In a jar, combine lemon zest, vinegar, oil, mustard, salt and pepper. Cover tightly, shake well to emulsify, and set aside.

Prepare salad:

In a serving bowl toss the apples gently with the lemon juice. Add the beets and walnuts, toss again with the dressing, and serve garnished with parsley.