Winter Market Salad

Winter Market Salad

Made  times
lynzee 0

"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."
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30 m servings 219 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.
  2. Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.


  1. 16 Ratings

Most helpful positive review

This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect, and the a...

Most helpful critical review

I'm being generous even giving this recipe 3 stars! Just didn't do it for me or my hubby. If you do try it, cut the vinegar by 1/2 (and I love vinegar!). So not worth having all the beet "blo...

Most helpful
Most positive
Least positive

This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect, and the a...

I really liked this, once I got past the appearance. Of course, the whole salad turns a uniform neon red from the beets and I found that unappetizing, but the flavor combo of the veggies and the...

I just love the idea of this recipe = fresh ingredients in the winter time! I didn't have any beets, so I made the recipe the first time without. The celery root is a must, I think, it adds a ...

This is one great salad! I had to leave out the celeriac-- it's not easy to come by around here. The apple is a must-- it just goes so well with everything else. Thanks for the recipe, Lynzee!

I gave it four stars. I followed the recipe to the letter but for me it lacked flavour. Next time I make it I will try using sesame oil instead of olive oil as I think it would better complement...

I don't especially like carrots. This salad is fabulous for using up carrots, because they're suddenly yummy! It's super-easy and really really delicious. I didn't have the celeriac, and I did...

This is a cheap, easy-to-prepare fresh salad for the winter, when our immune system really needs a boost. The cheery colour is an added bonus. Don't leave anything out of this salad! The dressi...

This is delicious. The changes I made: I left out the celery root and just added in extra beets and carrots. I didn't have dijon mustard but felt like it needed some heat, so I used regular m...

Wow, yum! I doubled the dressing, used 1 large apple, 1 celery root, 3 large carrots and 2 large beets. Shredded them all with my food processor. Super easy and super yummy!

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