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Recipe by Estee Kafra

Root Vegetable Rainbow Salad

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Root Vegetable Rainbow Salad
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Egg
15 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This salad is nice served on its own in individual bowls (as pictured) or as a side garnish on a plate. Either way it is delicious and adds color to your meal!

Ingredients

Salad

  • 2 turnips, peeled

  • 3 carrots, peeled

  • 2 zucchini

  • 2 red beets, peeled (raw)

Dressing

  • pinch of salt

  • 1 teaspoon lemon zest for sprinkling on top

Directions

Make the Salad

1.

Use a food processor fitted with the grater attachement. Grate each vegetable and set aside, rinsing in between each color to keep the color from running. Its best to do the beets last. 

2.

Set up the salad in a bowl or on the side of a plate as a garnish. Drizzle with dressing and additional fresh parsley if desired. 

Recipe tags

beets carrots color colorful Estee Kafra fresh herbs mayonnaise dressing Pesach root vegetables salads
Root Vegetable Rainbow Salad

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