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Shredded Root Vegetable Salad

Page history last edited by PBworks 11 years, 8 months ago

Shredded Root Vegetable Salad


This recipe is a great alternative to the ubiquitous roasted root vegetables. The sweetness of the root vegetables cuts the tart vinaigrette dressing perfectly, and the dressing smoothes out the rough edges of the the strong roots nicely. You can prepare this recipe a day or two ahead, just keep all the vegetables separate until you're about ready to serve -- the beets will stain everything red!


Yield: about 12 - 14 servings.




  • Bunch of radishes, a medium daikon radish, or 1 large storage radish
  • 3 - 4 large carrots or orange beets
  • 3 small to medium beets
  • 3 - 4 thinly chopped scallions or chopped herbs for garnish (grated kohlrabi also works)
  • Optional: 2 cups of shredded parsnips, celeriac, jicama, or turnips


Vinaigrette Ingredients

  • 2 Tbsp. cider vinegar or white wine vinegar
  • 1 Tbsp. dijon mustard
  • 5 Tbsp. olive oil (good quality as it can be tasted)
  • salt and pepper to taste


Starting with the lightest colored roots, clean, peel and shred all root vegetables. Keep each vegetable in a separate bowl. Use a strainer or paper towels to dry the vegetables if they are very wet. Make vinaigrette by shaking all vinaigrette ingredients in a small jar (may need a double recipe if using a lot of extra veg - bottled vinaigrette is not acid enough). Mix vinaigrette into each separate shredded vegetable. Arrange separate veggies in broad strips (or other design) across the platter or 9x13 baking dish). Keep the beets separate until ready to server. Sprinkle scallions across the top and serve with tongs.


This recipe provided courtesy of Dagmar Smith (http://www.dagmarcooks.com).

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