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Makes
Serves: 4
Level
very easy
Prep Time
20
Total Time
30

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.
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Nutritional Facts Per Serving

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