Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

•  to 4 tablespoons fresh lime juice (from 1 or 2 limes)
• 1 tablespoon honey (may substitute coconut nectar)
• One 2 1/2-to-3-inch piece peeled ginger root, finely grated (1 tablespoon)
• 1 to 3 tablespoons extra-virgin olive oil
• 2 to 3 medium golden or red beets, peeled and grated (1 3/4 cups)
• About 3 medium carrots, scrubbed well and grated (1 3/4 cups)
• 2 medium Gala apples, peeled, cored and grated 1 3/4 cups)

Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup. Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.

Toss together the beets, carrots and apples in a mixing bowl. Pour in the dressing and toss to coat and distribute evenly.