Zesty Root Vegetable Salad
Prep Time
Serves
Cooking Mode
2 tbsp capers
2 tbsp white wine vinegar
1 tbsp Dijon mustard
¼ tsp each salt and pepper
⅓ cup olive oil
1 small celery root, peeled, coarsely grated
2 carrots, peeled, coarsely grated
1 beet, peeled, coarsely grated
4 cups packed baby arugula
4 radishes, thinly sliced
2 tbsp capers
2 tbsp white wine vinegar
1 tbsp Dijon mustard
¼ tsp each salt and pepper
⅓ cup olive oil
1 small celery root, peeled, coarsely grated
2 carrots, peeled, coarsely grated
1 beet, peeled, coarsely grated
4 cups packed baby arugula
4 radishes, thinly sliced
Directions
1To make dressing, in mini food processor, pulse capers with vinegar, mustard, salt and pepper. Add oil and pulse until creamy. Set aside.
2Combine 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.
Disclaimer
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Personal Note
Personal Note
