Root Vegetable Salad



  • 2 beets
  • 4 carrots
  • 1 bunch of radishes
  • 2 turnips
  • 4 parsnips
  • 1 celeriac
  • any other favorite root vegetable
  • salt and pepper
  • Dressing (recipe follows)
Wash and peel the vegetables.  Then slice very thinly on a mandolin, keeping each vegetable separate. Dress the vegetables separately, season with salt and pepper, and place in colorful piles on a platter.
  • 1 to 2  tablespoons Creole mustard
  • 1 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
Place all ingredients in a pint jar.  Cover the jar and shake to combine.

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