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    Root Vegetable Salad

    Published: Oct 4, 2018 · Modified: Aug 10, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Salads » Root Vegetable Salad

    Fall has officially arrived, meaning that rich foods and warm comfort dishes are everywhere. But hey, that's not a bad thing. However, let's remember that you do not have to have heavy meals just because it's fall and the air is cooler. The following recipe for October is a root vegetable salad. It is a light and easy dish, which is actually perfect for the cool fall weather. It can also be a nice side dish with a heavier dish or as a starter.

    root vegetable salad in a small bowl

    Root vegetable is available all year long but during fall, you can find fresh ones which always taste better. The salad is not loaded with many vegetables: beet, carrot and kohlrabi. That's all you need! Their colors fit the season very well and the salad tastes delicious, but you already knew that.

    raw vegetables

    The key to have a great salad is cutting the rough vegetables into thin sticks also known as juliennes. I used a grater to properly cut the vegetables; although you can use any tool you have just make sure you get thin sticks in the end.

    The dressing of the salad is sweet and spicy which gives it a nice kick. The spiciness comes from the chili pepper; if you do not like it then just do not use it in the dressing.

    If you are looking for more salad recipes, be sure to check out my recipe index.

    root vegetable salad in a small bowl

    Root Vegetable Salad

    Light and easy dish, perfect for the cool fall weather. A nice side dish for a heavier meal or as a starter.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Salad
    Cuisine Mediterranean
    Servings 4 servings

    Ingredients
      

    • 1 kohlrabi peeled and cut to thin sticks
    • 1 beet peeled and cut to thin sticks
    • 2 carrots peeled and cut to thin sticks
    • ¼ cup sesame seeds

    For the dressing:

    • 3 tablespoon silan (date syrup)
    • 5 tablespoon olive oil
    • ½ chili pepper cut
    • 5 tablespoon lemon juice
    • Salt and pepper by your taste

    Instructions
     

    • In a bowl, mix all of the cut vegetables.
    • Add the sesame seeds to the bowl.
    • In a small bowl, mix all of the dressing ingredients.
    • Pour the dressing on top of the vegetables, mix well and dig in!

    More Salad Recipes

    • Potato Salad in a green bowl
      Potato Salad
    • Carrot Parsley Salad in a bowl
      Carrot Parsley Salad
    • Israeli Salad in a bowl
      Israeli Salad
    • Cucumber Salad in a bowl
      Cucumber Salad

    Filed Under: Dinner, Holidays, Rosh HaShanah, Salads, Vegan Tagged With: Beet, Carrot

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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