Shredded Root Salad

Shredded Root Salad
Photo: Hector Sanchez


Makes 6 servings (serving size: 1 1/3 cups salad)

Recipe Time

Prep: 25 Minutes
Cook: 35 Minutes

Nutritional 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


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


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.