Zesty Root Vegetable Salad

  • Prep Time 20 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 2 tbsp capers 30 mL
  • 2 tbsp white wine vinegar 30 mL
  • 1 tbsp Dijon mustard 15 mL
  • ¼ tsp each salt and pepper 1 mL
  • ⅓ cup olive oil 75 mL
  • 1 small celery root, peeled, coarsely grated
  • 2 carrots, peeled, coarsely grated
  • 1 beet, peeled, coarsely grated
  • 4 cups packed baby arugula 1 L
  • 4 radishes, thinly sliced

Directions

  • Step 1

    To make dressing, in mini food processor, pulse capers with vinegar, mustard, salt and pepper. Add oil and pulse until creamy. Set aside.

  • Step 2

    Combine celery root and carrot in bowl; toss with 3 tbsp (45 mL) dressing. Toss beets, separately, with remaining dressing. Divide arugula among 4 salad plates. Top arugula with celery root mixture and beet mixture. Garnish with radishes.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 230
  • Fat 18 g
  • Saturated Fat 2.5 g
  • Sugar 5 g
  • Protein 3 g
  • Cholesterol 0
  • Fibre 4 g
  • Sodium 510 mg