Recipe: Root Vegetable Salad

It does not get easier than this - at least not if you have a food processor with a grater attachment, and if you don't you really should.  I wanted to offer something simple and healthy and tasty at Sunday dinner - something seasonal, too.  I picked up a few seasonal vegetables, grated them, stuck them in a bowl and served them.  It was that easy, it looked pretty on the table, and there was something on the table that no one could claim was not healthy.  It wasn't my favorite dish on the table, but with all those carrots and beets it wasn't going to be.  One person went back for thirds though, so someone sure liked it.  

Seriously, though, it can get kind of challenging to offer something during the winter months that is healthy and fresh.  This salad can go a decent way toward helping with that.  

Root Vegetable Salad (serves 10; approx. $1.35/serving)

5 carrots, peeled

7 beets, peeled

3 fennel bulbs

1 celery root, peeled

4 tablespoons extra virgin olive oil

6 tablespoons champagne vinegar

1 tablespoon black pepper

Equipment:

• Food processor with grater attachment
• Small bowl
• Whisk

1. Unless you have some kind of massive food processor that would not fit in my kitchen you'll probably have to chop everything but the carrots.  Go ahead and do that.  I'll wait.
2. Shred all the ingredients individually.  I'd start with the white ingredients (fennel and celery root), move on to the carrots and finish with the beets to avoid turning everything pink.  You might not care.  You might even want to turn everything pink for all I know.  You might be throwing a Valentine's party or a pink baby shower.  Do what works for you.
3. Combine the vegetables in your serving bowl.
4. Combine the remaining ingredients in your small bowl and whisk to emulsify.  
5. Pour the dressing over the vegetables and toss to combine.  Serve.

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