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

small celery root, peeled, coarsely grated

carrots, peeled, coarsely grated

beet, peeled, coarsely grated

4 cups

packed baby arugula

1 L

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

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.