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