ROOT VEGETABLE SALAD
Posted on: May 12, 2020. Updated on: July 12, 2023.
by Carolina Gelen
A refreshing, easy to make, raw root vegetable salad to brighten your dinner. If you know how to grate a vegetable, you are qualified to absolutely master this recipe.
INGREDIENTS (8-10 servings)
- 3 carrots
- 2 apples (Granny Smith, Pink Lady, whatever kind of apple you like)
- 2 beetroots
- 2 small lemons (or 1 large one)
- 1 orange
- 1/2 of celeriac (celery root)
- a copious pinch of salt
OPTIONAL TOPPINGS: herbs, flakey salt, chive flowers
INSTRUCTIONS
For a video tutorial, click HERE!
Step 1
Wash all the vegetables and fruits.
Step 2
Peel the carrots, beetroot and celery root.
Step 3
Grate the carrots, celeriac, beets and apples and add them into a bowl, using a regular grater, a mandolin, or the grater attachment on a food processor.
Squeeze half of the lemon juice (1 small lemon or 1/2 of a large lemon) onto the apples, while grating them, to prevent them from fully oxidizing.
Step 4
Salt the salad to taste and mix all of the vegetables and apples together. Zest the orange on top of the grated apples and vegetables and juice the orange and the rest of the lemon (1 small lemon or 1/2 large lemon) on top of it all. Toss to coat all the ingredients with the citrus juice.
Serve this salad at dinner, as a side, top off your sandwich with it, pop it on some toast, add an egg on top and have it for breakfast, the options are endless.
You could definitely make this salad ahead and serve the next day. All the fresh vegetables and apples will marinate in the citrusy juices and become more flavorful with time.
Store this salad in the fridge up to 5-7 days, in a covered container.
ROOT VEGETABLE SALAD
Ingredients
- 3 carrots
- 2 apples (Granny Smith, Pink Lady, whatever kind of apple you like)
- 2 beetroots
- 2 small lemons (or 1 large one)
- 1 orange
- 1/2 of celeriac (celery root)
- a copious pinch of salt
OPTIONAL TOPPINGS: herbs, flakey salt, chive flowers
Instructions
- Wash all the vegetables and fruits.
Peel the carrots, beetroot and celery root.
Grate the carrots, celeriac, beets and apples and add them into a bowl, using a regular grater, a mandolin, or the grater attachment on a food processor.
Squeeze half of the lemon juice (1 small lemon or 1/2 of a large lemon) onto the apples, while grating them, to prevent them from fully oxidizing.
Salt the salad to taste and mix all of the vegetables and apples together. Zest the orange on top of the grated apples and vegetables and juice the orange and the rest of the lemon (1 small lemon or 1/2 large lemon) on top of it all. Toss to coat all the ingredients with the citrus juice.
Serve this salad at dinner, as a side, top off your sandwich with it, pop it on some toast, add an egg on top and have it for breakfast, the options are endless.
You could definitely make this salad ahead and serve the next day. All the fresh vegetables and apples will marinate in the citrusy juices and become more flavorful with time.
Store this salad in the fridge up to 5-7 days, in a covered container.
