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Root Vegetable Salad

Root Vegetable Salad

Root Vegetable Salad

 

Spring completely blindsided me this year. I still thought I might try cross-country skiing some weekend, and I had a bundle of root vegetables that I was planning to roast on a chilly evening.  It took three near-80 degree days for me to realize that the window of opportunity for these events had almost certainly passed.  So, I came up with a plan B. Hiking outside sans snow and skiis.  And a colorful root vegetable salad, no hot oven required.

Now I know some of you love detailed recipes, but honestly, you don’t need it for this!  I used a carrot, a golden beet (red would be fine, just a lot messier), 1/2 a turnip and about a 1/4 of a purple cabbage. You can use any assortment you like – just go for color!  Chop the cabbage finely and grate all the other vegetables and place in a large bowl. Make a dressing out of 1/2 cup olive oil and the juice of one orange, plus black pepper and about a tablespoon of finely chopped fresh basil. (I put all of it in a jar and shook it up well.) Pour the dressing over the veggies and refrigerate for at least an hour to let the flavors blend.

Delicious and refreshing! (If you notice in the picture, I used parsley instead of basil this time. It’s good, but much better with basil.)

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