Shaved Vegetable Salad
An elegant veggie salad with an epic crunch!
Servings: 4
Equipment
- mandoline slicer, optional
Ingredients
- 1 small golden beet
- 1 small red beet
- 1 black radish
- 1 watermelon radish
- 1 orange carrot
- 1 purple rainbow carrot
- 4 small radishes
- 4 lettuce leaves, or one bunch of fresh dill
- olive oil
- balsamic glaze, or pomegranate molasses
- salt and fresh cracked black pepper to taste
Instructions
- Scrub the beets and the large radishes but do not peel. Trim the leafy stem end off and slice on the 1/8 inch setting of your mandoline. This may take a bit of trial and error to get the slices just right. You want them to be thin and almost translucent. Put the slices on a wet plate and cover with a wet kitchen towel while you work.
- Peel the carrots and slice them the same way. Be very careful of your fingers when you are doing this. Use the safety guard provided with your mandoline whenever possible.
- To assemble your salads, put a layer of dill or a leaf or two of lettuce on each of 4 small plates.
- Start with the largest rounds and layer the vegetables in a loose stack. Top with the smaller carrots.
- Drizzle with olive oil and balsamic glaze. Lightly sprinkle with salt and pepper and serve right away.
Nutrition
Calories: 72 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Sodium: 78 mg · Potassium: 386 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 6889 IU · Vitamin C: 15 mg · Calcium: 37 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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