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Shredded Root Salad

Photo: Hector Sanchez
Prep time 25 mins
Cook time 35 mins
Yield Makes 6 servings (serving size: 1 1/3 cups salad)

Ingredients

  • 2 large carrots
  • 1 small celery root, peeled and cut into wedges
  • 6 radishes, tops removed
  • 1 large tart apple, such as Granny Smith, cut into wedges
  • 2 beets (about 8 oz), tops trimmed and cut into wedges
  • Juice of 1 lemon
  • 2 tablespoons cider vinegar
  • 1/3 cup plain whole-milk yogurt
  • 2 tablespoons whole-grain Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup mixed fresh herbs, such as mint, dill, and parsley

Nutrition Information

  • calories 197
  • fat 12.7 g
  • satfat 2 g
  • monofat 8.9 g
  • polyfat 1.5 g
  • protein 3 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 630 mg
  • calcium 77 mg

How to Make It

  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.

  2. Whisk together the lemon juice and vinegar. Whisk in yogurt and Dijon. Gradually drizzle in the olive oil, whisking constantly to make an emulsified dressing. Season with salt and pepper. Add dressing and herbs to shredded root vegetables and toss with a spatula. Serve cold or at room temperature.