Spring Root Vegetable Salad

A root vegetable salad that uses all the fresh spring vegetables!

 

 

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. It was 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.

 

 

Root Vegetable Salad

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. This fresh root vegetable salad that would showcase some of these beautiful spring root vegetables.

 

 

 

 

 

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Orange beets on a dishcloth on a wood background

 

 

 

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.

 

 

 

Spring root vegetable salad on a white plate, garnished with cilantro

 

 

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.

 

 

 

Spring Root Vegetable Salad on a white platter with greens and on a red and white dishcloth

Mandolin / Food Processor

 

 

Spring Root Vegetable Salad on a white platter with greens and on a red and white dishcloth

Whisk / Measuring Spoons

 

 

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Yield: 1

Spring Root Vegetable Salad

Prep Time: 20 minutes
Total Time: 20 minutes
A great mixture of flavors from spring root veggies all in a great side dish.

Ingredients

Salad

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

Cilantro Mustard Vinaigrette

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

Instructions

For the Salad:

Slice veggies with a mandolin or a slicing disc in a food processor.

Top with dressing. Sprinkle with cilantro.

Add more salt and pepper if needed. Allow to rest before serving.

For the Dressing:

Whisk until mustard and honey are fully dissolved.

Pour over veggies.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 67 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 178mg Carbohydrates: 6g Fiber: 1.1g Sugar: 4.6g Protein: 1g

 

 

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