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Crunchy root vegetable salad

14th April 2016 by Gaëlle Branellec-Shachar Leave a Comment (0)

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About the many beetroots I bought last week: I bake on Tuesday some chocolate beetroot brownies not good at all; and cooked for dinner a mushroom and beetroot barley risotto which turned out too bland to post the recipe. And I made this crunchy and colourful salad with fresh beetroot, carrot and kohlrabi – and it was good!

The quantities in the recipe are for 3-4 people. It’s ready in less than 20 minutes.

Ingredients

  • 2 medium carrots
  • 1 medium kohlrabi
  • 1 medium raw beetroot
  • 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar
  • 1 garlic clove, peeled and finely minced
  • ½ teaspoon of Dijon mustard
  • Salt
  • Pepper
  • Optional: fresh coriander or flat-leaf parsley

Preparation

Prepare the carrots, kohlrabi and beetroot: trim, peel and cut into thin sticks (alternatively they can be grated). Reserve.

In a serving bowl, add the olive oil, vinegar, garlic, mustard, season with salt and pepper to taste, and mix until smooth. Add the root vegetable sticks, and toss well.

 

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Gaëlle Branellec-Shachar

Hi, I'm Gaëlle. After years of eating junk and processed foods, I made in September 2012 the life-changing decision to eat healthy and adopt a flexitarian wholefood diet. And I never looked back.

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