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Winter Market Salad

By: lynzee

"Eating local in the winter can be hard in the North, but this will cure cravings for raw fresh food. Aside from the salt, pepper, and olive oil, most ingredients can still be found in the dead of winter from local farmers at the market. It makes a great alternative to coleslaw with burgers, or to serve with eastern European fare like pieroge or latkes."

Rate/Review | Read Reviews (8)

What to Drink?
	Sauvignon Blanc

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 salads

Ingredients

1/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon prepared yellow mustard
1 teaspoon Dijon mustard, or to taste
1 tablespoon honey, or to taste
salt and pepper to taste
1 beet, peeled and grated
1 small celery root (celeriac), peeled and grated
1 large carrot, peeled and grated
1 small Macintosh apple - peeled, cored, and cubed (optional)

Directions

Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.