Looking for a creative way to enjoy winter veggies? This vibrant salad is the perfect way to make the most of seasonal root vegetables while keeping things fresh and nutritious during the colder months. Adaptable and packed with vitamins, it’s a delicious way to brighten up your plate with whatever you have on hand!
Ingredients:
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Salad
- 2 medium beets, peeled and thinly shaved (use a mandoline if possible, if not grating on the cheese grater works!)
- 1 large carrot, peeled and shaved into ribbons
- 1 crisp apple (like Honeycrisp or Ambrosia), thinly sliced
- 4 radishes, thinly sliced
- 1 small shallot, finely sliced into rings
- A handful of microgreens
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Optional add-ons:
- ¼ cup walnuts, toasted
- Maple Candied Pecans
- ¼ cup crumbled goat cheese or feta
- Fresh herbs like parsley, dill, or chives, finely chopped
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Dijon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Instructions:
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Prepare the Salad:
- Use a mandoline or sharp knife to shave the beets, carrot, apple, and radishes into thin slices or ribbons.
- Finely slice the shallot into rings.
- Arrange the shaved vegetables and apple slices on a large serving platter or in a bowl.
- Sprinkle microgreens on top. Add walnuts, goat cheese or feta, and fresh herbs if using.
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Make the Vinaigrette:
- In a small bowl or jar, whisk together the olive oil, lemon juice, dijon mustard, honey, salt, and pepper until emulsified. We like to shake this up in a mason jar until it's nice and creamy!
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Dress the Salad:
- Drizzle the Dijon vinaigrette over the salad just before serving. Toss gently to coat all the ingredients evenly.
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Serve:
- Serve as a vibrant side dish or a light, refreshing main course.
This salad keeps well in the fridge for 2-3 days.
