Shredded Root Salad

Shredded Root Salad
Shredded Root Salad is a gluten free, primal, and vegetarian side dish. One serving contains 273 calories, 7g of protein, and 17g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have beets, celery root, herbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
Shred carrots, celery root, radish, apple, and beet in the food processor or on the coarse grate of a box grater, ending with the beets so that they don't stain the other vegetables. Toss together in a large bowl and set aside.
Ingredients you will need
CeleriacCeleriac
VegetableVegetable
CarrotCarrot
RadishRadish
AppleApple
BeetBeet
Equipment you will use
Food ProcessorFood Processor
Box GraterBox Grater
BowlBowl
2
Whisk together the lemon juice and vinegar.
Ingredients you will need
Lemon JuiceLemon Juice
VinegarVinegar
Equipment you will use
WhiskWhisk
3
Whisk in yogurt and Dijon. Gradually drizzle in the olive oil, whisking constantly to make an emulsified dressing. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
YogurtYogurt
Equipment you will use
WhiskWhisk
4
Add dressing and herbs to shredded root vegetables and toss with a spatula.
Ingredients you will need
Root VegetableRoot Vegetable
HerbsHerbs
Equipment you will use
SpatulaSpatula
5
Serve cold or at room temperature.
DifficultyExpert
Ready In1 h
Servings6
Health Score35
Magazine