Shaved Root Vegetable Salad Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 2 small golden beets, peeled and thinly sliced on a mandoline
  • 1 cup white wine vinegar
  • ½ cup water
  • ¼ cup sugar
  • 2 tablespoons kosher salt
  • ½ teaspoon fennel seeds, toasted
  • ½ teaspoon coriander seeds, toasted
  • ½ teaspoon pink peppercorns, toasted
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple butter
  • 1 tablespoon maple syrup
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ pounds (2 large) kohlrabi, peeled and thinly sliced on a mandoline
  • 8 ounces rainbow carrots, thinly sliced on a mandoline
  • 4 ounces breakfast radishes, thinly sliced on a mandoline
  • ½ cup mint leaves, divided
  • ¼ cup crumbled ricotta salata
  • ¼ cup pepitas, toasted
Directions
  1. Make the pickled beets: Place the beets in a medium heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat and pour over the beets. Let cool completely.
  2. Meanwhile, make the dressing: In a small bowl, whisk all the dressing ingredients together until smooth.
  3. Assemble the salad: In a large bowl, combine the sliced kohlrabi, rainbow carrots, radishes and half of the mint. Drain the pickled beets and add to the bowl with the dressing, then toss to coat. Transfer to a platter, drizzling any accumulated dressing over top. Garnish with the remaining mint leaves, ricotta salata and pepitas, then serve.