< Return to Seasonal Recipes

Shaved Beet, Radish & Carrot Salad


1 ½ tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon sea salt
½ teaspoon ground coriander
Freshly ground black pepper to taste

For the Shaved Salad:
3 small beets, peeled
3 medium carrots, peeled cut into two
1 bunch of watermelon radishes, trimmed and cleaned
2 tablespoons basil, chiffonade cut


  1. Whisk the dressing ingredients together in a large bowl.
  2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
  3. Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped basil, season to taste with additional salt and freshly ground pepper if desired and serve.