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Spring Root Vegetable Salad

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Last Updated on June 11, 2019 by

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.




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




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. Make sure to serve on white plates, it shows off the beautiful colors! Free Shipping on Orders of $59 or more with code SHIPFREE at!




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



What Ingredients are Needed for the Spring Root Vegetable Salad?

  • Cilantro Mustard Vinaigrette
    • Honey
    • Sea Salt
    • Apple Cider Vinegar
    • Dijon Mustard
    • Olive Oil
    • Pepper
    • Garlic
    • Cilantro
  • Salad
    • Golden Beets
    • Carrots
    • Radishes
    • 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





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Spring Root Vegetable Salad
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.


Cilantro Mustard Vinaigrette

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


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


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:



Serving Size:


Amount Per Serving: Calories: 67Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 178mgCarbohydrates: 6gFiber: 1.1gSugar: 4.6gProtein: 1g

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Spring Root Vegetable Salad




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