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Root Vegetable Salad

By Tia Ohm

This vibrant collection of in-season root vegetables adds a clean, bright salad to any autumn day. Pair with a main course, or enjoy as is.

What You’ll Need:

  • 4 T raw almonds (or nut of your choice)
  • 1/4 cup fresh squeezed orange juice
  • 1 T fresh lemon juice
  • 2 T extra virgin olive oil
  • 2 T avocado oil
  • sea salt and ground pepper
  • 2 medium beets, peeled
  • 1 turnip, peeled
  • 1 carrot, peeled
  • 2 radishes
  • 1/4 cup Italian parsley
  • 1 green onion, chopped
  • crumbled feta (optional)

What to Do:

  1. In a small bowl, whisk together olive oil, avocado oil, green onion, orange and lemon juice. Season dressing with salt and pepper to taste.
  2. Shred or thinly slice beets, turnip, carrot, and radishes. Place beets in a separate small bowl, and the remaining vegetables in another larger bowl. Add chopped almonds and parsley, and dress each bowl appropriately. Toss to coat, and season with salt and pepper.
  3. Combine beets and other vegetables in a serving bowl. Toss lightly. Top with crumbled feta if desired, and serve.