Raw Root Vegetable Salad From 'Joy Of Kosher'
Ingredients
- 1/4 cup extra virgin olive oil ⓘ
- 1 tablespoon toasted sesame oil (use extra-virgin olive oil for Passover) ⓘ
- 1 tablespoon soy sauce (use Passover soy sauce for Passover)
- 2 teaspoons honey
- Grated zest and juice of 1 lime ⓘ
- 1 teaspoon grated fresh ginger or 1 pinch of ground ⓘ
- 1 carrot, peeled ⓘ
- 1 fennel bulb, trimmed ⓘ
- 3 radishes, trimmed ⓘ
- 1 medium golden beet, peeled
- 1 medium red beet, peeled ⓘ
- 2 tablespoons coarsely chopped hazelnuts ⓘ
- 2 tablespoons coarsely chopped pistachios ⓘ
- Freshly ground black pepper ⓘ
Instructions
- Prepare the dressing: Whisk together the oils, soy sauce, honey, lime zest and juice, and ginger in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl and set both bowls aside.
- Thinly slice the carrot, fennel, radishes, and golden beet on a mandoline. Transfer to the large bowl and toss with the dressing. Thinly slice the red beet on the mandoline and toss with the dressing in the small bowl.
- Arrange the red beet slices on a platter or divide them among plates. Top with the remaining vegetables. Sprinkle with the chopped nuts and pepper to taste and serve.
Nutrition & Diet Analysis (per serving)
863
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).