Zesty Root Vegetable Salad

4
Easy
Salads

Characteristics

Nutritional Facts Per Serving

230
Calories
3 g
Protein
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 18 g
    • Saturated fat  2.5 g
  • Cholesterol 0 mg
  • Sodium  510 mg
  • Carbs
    • fiber  4 g
    • Sugar  5 g
  • Protein 3 g

Ingredients

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

Method

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

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