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Level
very easy
Prep Time
20 mins
Total Time
30 mins
Serves
4

Ingredients

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

Method

Step 1

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

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
230
Fat:
18 g
Saturated Fat:
2 g
Fibre:
4 g
Sugar:
5 g
Protein:
3 g
Sodium:
510 mg
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