From A Vegan Holiday Feast
Recipe by Chef Bryant Terry | Illustration by Julia Cost

Reprinted with permission from Bryant Terry’s Vegan Soul Kitchen

2 large fresh beets, peeled
2 large tart apples, cored, peeled
¼ cup apple juice
2 teaspoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ cup currants

Coarsely shred beets and apples on box grater or food processor fitted with large grater attachment. Combine in large mixing bowl and set aside.

Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to 1 tablespoon, about 3 minutes. Transfer to medium mixing bowl. Add apple cider vinegar to reduced apple juice. Slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.

Drizzle dressing over shredded beets and apples, add currants, and toss to coat. Serve immediately.