Spring Root Vegetable Salad

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One of the best parts of our weekly trips to the farmer’s markets is the ever changing variety of produce that we have a chance to explore.  This week we ran across a new kind of beet for us at one of the stands, a bright orange beet (aka a golden beet). Not wanting to pass up the chance to explore a new root vegetable, we grabbed a bunch and brought them home. With a nice bunch of fresh radishes from another stand and some beautiful multi-colored carrots in the fridge at home, we had an idea for a fresh root vegetable salad that would showcase some of these beautiful spring root vegetables.

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Typically people think of root vegetables like beets, potatoes, and carrots as fall or winter veggies, but late spring and early summer can bring some delicious root veggies that are tender and sweet. Warm days and cool nights keep the veggies from getting bitter or tough. Having the chance to get these fresh vegetables right off the farm helps keep them even more crisp and crunchy.

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Dressed with a tangy apple cider mustard vinaigrette, the root veggies have a sweet cool crunch which holds up due to them being raw. Letting the veggies sit in contact with the vinaigrette for at least an hour helps to get the flavors to meld together.

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Spring Root Vegetable Salad

  • 4 golden beets, peeled and shaved
  • 4 medium carrots, peeled, shaved
  • 1 small bunch (5-6) radishes, trimmed and clean, shaved
  • 2 Tbsp fresh leaf cilantro

Slice veggies with a mandolin or a slicing disc in a food processor. Top with dressing (recipe below) Sprinkle with cilantro. Add more salt and pepper if needed. Allow to rest for 30 minutes before serving.

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Cilantro Mustard Vinaigrette

  • 2 Tbsp apple cider vinegar
  • 3 1/2 Tbsp Extra Virgin Olive Oil
  • 3 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 1 clove garlic, minced
  • 1/2 tsp chopped fresh cilantro
  • black pepper to taste, about 1/4 tsp

Whisk until mustard and honey are fully disolved. Pour over veggies.

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