Winter Root Salad

Raw shredded winter roots and apples make any winter greens special.

Any winter root works here, from carrots and celeriac to beets and turnips.

Serves 4 as a side

INGREDIENTS

• 5-6 oz. winter greens — spinach, kale, microgreens, lettuce, chicory, etc., chopped into bite size pieces if needed.
• 1/4 cup balsamic vinegar, lemon juice, or fire cider if you’ve made some!  
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon cinnamon
• pinch of ground cayenne (optional)
• Sea Salt, to taste (start with 1/2 teaspoon)
• 6-8 medium sized winter roots — carrots, beets, celeriac, turnips, daikon, etc.
• 1 apple, any kind

INSTRUCTIONS

1. In a medium sized salad bowl, mix together vinegar, olive oil, cinnamon, and sea salt.
2. Rinse roots and apple and then shred using a grater, excluding apple core.  Keep peel on all veggies if nice looking.  For sure peel your celeriac if using! See notes.
3. Add shredded roots and apple salad bowl and toss to combine.
4. Add greens and toss again.
5. Serve and enjoy!

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

When using celeriac, I find it easiest to peel with a knife, slicing off the peel.  The inside part is what’s smooth and palatable.

Sub Elderberry Vinaigrette for the olive oil and vinegar if you’d like! 

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