Zesty Root Vegetable Salad

Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 4

Ingredients

  1. 2 tbsp (30 mL) capers
  2. 2 tbsp (30 mL) white wine vinegar
  3. 1 tbsp (15 mL) Dijon mustard
  4. ¼ tsp (1 mL) each salt and pepper
  5. ⅓ cup (75 mL) olive oil
  6. 1 small celery root, peeled, coarsely grated
  7. 2 carrots, peeled, coarsely grated
  8. 1 beet, peeled, coarsely grated
  9. 4 cups (1 L) packed baby arugula
  10. 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.