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Shaved Vegetable Salad

Shaved Vegetable Salad

Shaved Vegetable Salad

Salads are everyone’s favourite easy side dish. But it’s sometimes tough to find quality greens at a reasonable price. So, as we wait for the abbondanza of the warmer seasons, and while lettuce prices are still going through the roof and we’ve had enough of boiled veggies, we suggest you turn your attention to the glorious root vegetables. They once again have our back in this surprisingly fresh, versatile, and colourful salad. It’s perfect as a side, but also shines bright as a base for a full meal. Just add tuna, beans, or any other protein and call it a day!

Preparation 15 min
Portions 4-6



  1. For the dressing, combine white wine vinegar and olive oil. Season with salt and pepper. Set aside.
  2. Using a vegetable peeler, shave strips of carrot into a large bowl.
  3. Using a mandolin or sharp knife, thinly slice yellow beet, radishes, fennel and celery root and add to carrots. To avoid discolouring these vegetables, thinly slice the red beet and add to a separate bowl.
  4. Add 1 tbsp of the dressing to the red beets and toss to combine. Place on large platter.
  5. Add remaining dressing and herbs to large bowl of vegetables. Toss to combine.
  6. Scatter the remaining vegetables on the platter over the red beets and sprinkle with pine nuts. Buon appetito!
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