Fall typically arrives bringing plenty of rich foods like gratin and apple cider doughnuts. However, there is a lighter alternative. We offer you this recipe to show you that the classic tastes of the season actually can be wrapped up in a bright, healthy package. Shaved root vegetables are tossed in a sweet maple and apple vinaigrette before getting topped with toasted pepitas and crumbled ricotta salata.
The combo of kohlrabi with carrots and radishes is our favorite, but you can switch out the root vegetables to your liking. We include the weight measurements, so feel free to add and subtract whichever veg you prefer.
Shaved Root Vegetable Salad
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
For the Pickled Beets:
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
For the Dressing:
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
For the Salad:
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
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.