This is a salad that I invented recently when I had some turnips to use up. I'm not the biggest fan of turnips (I don't hate them but I don't love them), so I don't want them to be the star of the show when making a dish. This combination of turnips, beets, and carrots, with a mustardy vinaigrette worked terrifically so that you can barely taste the turnip- it certainly doesn't taste overwhelming- and it is diet friendly as well.
I loved this recipe so much that I've made it a few times since- sometimes with turnips, but also with kohlrabi in place of the turnip. Feel free to adjust the quantities- it's a forgiving salad- use what you have, then play around with it until it suits your taste.
My kids also really loved this salad. There's just something about raw beets in salads that is superb.
This salad tastes good fresh, but also tastes terrific up to a few days later, so it's a great salad to make in advance if you like to do meal prep.
Delicious Tri-Color Root Vegetable Salad Recipe- Vegan, GAPS and Paleo Legal
2 kohlrabis or turnips (approximately 3 cups grated)
3 beets (approximately 3 cups grated)
3 small carrots (approximately 1 cup grated)
1/4 cup apple cider vinegar (or any other mild vinegar)
2 teaspoons olive oil (or cheaper oils)
1- 1 1/2 teaspoon salt
1 teaspoon dijon mustard
1 teaspoon garlic powder
1. Peel and grate all your raw root vegetables. (Yup, no cooking involved. All raw here.)
2. Mix the vinegar, oil, salt, mustard, and garlic powder until fully mixed.
3. Pour over the root veggies and mix well.
See- super simple!
But tastes divine!
What is your favorite winter salad? Ever make anything with raw beets and raw turnips before? Does this look like a recipe you'd try?
Linking up to Allergy Free Wednesday, Real Food Wednesday