Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Sarah Copeland
Recipe by Health November 2012

Gallery

Hector Sanchez

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Yield:
Makes 6 servings (serving size: 1 1/3 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; fat 12.7g; saturated fat 2g; mono fat 8.9g; poly fat 1.5g; protein 3g; carbohydrates 20g; fiber 4g; cholesterol 2mg; iron 2mg; sodium 630mg; calcium 77mg.
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