Zesty Root Vegetable Salad

Prep time: 20min
Total time: 30min
Serves: 4
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
Per serving (1/4 of the recipe):
calories
230
fat
18 g
saturated fat
2.5 g
carbs
0 g
sugar
5 g
protein
3 g
cholestrol
0 mg
fibre
4 g
sodium
510 mg

Directions

  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.