Using a julienne peeler (or a mandoline), shred the beetroot, carrot, and apple into thin, noodle-like strips. Place them all into a large glass mixing bowl.

Add the chopped walnuts and cilantro on top of the vegetables. Then, pile the minced garlic directly in the center on top of the greens. Sprinkle your salt over the garlic.

In a small pan or ladle, heat the oil until it is shimmering and very hot. Add the Szechuan peppercorns to the hot oil for about 30 seconds until they become fragrant (be careful not to burn them).

Place a small metal strainer over your salad, specifically over the garlic and salt. Pour the hot oil through the strainer. This "toasts" the raw garlic and salt instantly, releasing a deep aroma without cooking the vegetables.

Add the white vinegar over the salad. This provides the necessary acidity to balance the earthy beets and sweet apples.

Mix everything thoroughly until the red beet juice coats all the ingredients evenly. Serve immediately for maximum crunch.