Beet and Apple Salad

Ingredients

• 4 ounces apple juice 
• 1 pound beets grated uncooked peeled
• 0.5 pound celery root grated peeled
• 1 pound granny smith apples grated peeled
• 4 ounces olive oil 
• 10 servings salt and pepper 
• 2  scallions diced
• 2 ounces sherry vinegar 
• 2 bunches picked watercress 

Equipment

• whisk

Directions

1. Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside.
2. Whisk together apple juice, vinegar and whisk in olive oil slowly.
3. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.