- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- capers
- 30 mL
- 2 tbsp
- white wine vinegar
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- â…“ cup
- olive oil
- 75 mL
- 1
- small celery root, peeled, coarsely grated
- 2
- carrots, peeled, coarsely grated
- 1
- beet, peeled, coarsely grated
- 4 cups
- packed baby arugula
- 1 L
- 4
- radishes, thinly sliced
Directions
Step 1
To make dressing, in mini food processor, pulse capers with vinegar, mustard, salt and pepper. Add oil and pulse until creamy. Set aside.
Step 2
Combine celery root and carrot in bowl; toss with 3 tbsp (45 mL) dressing. Toss beets, separately, with remaining dressing. Divide arugula among 4 salad plates. Top arugula with celery root mixture and beet mixture. Garnish with radishes.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 230
- Fat:
- 18 g
- Saturated Fat:
- 2 g
- Fibre:
- 4 g
- Sugar:
- 5 g
- Protein:
- 3 g
- Sodium:
- 510 mg
