Radish, Carrot and Beet Salad

Posted on August 23, 2015 by vanessa

For the Dressing:

 

• 1 1/2 Tbsp. Apple Cider Vinegar
• 3 Tbsp. extra virgin olive oil
• 2 tsp. Dijon mustard
• 1 tsp. honey
• ½ tsp. sea salt
• ½ tsp. ground coriander
• Freshly ground black pepper to taste

 

For the Salad:

 

• 4 golden beets
• 4 carrots
• 1 bunch radishes
• 2 Tbsp. chopped flat-leaf parsley

1. Whisk the dressing ingredients together in a large bowl.
2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
3. Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.