Monday, July 13, 2020

Colorful Matchstick Salad with Mint Vinaigrette

I have always loved colorful salads and was tickled to come across my (long-lost) julienne peeler when I cleaned out my utensils drawer this weekend. It was almost like going shopping...there were tools in there that I hadn't seen in awhile. You can bet that I julienned to my heart's content this weekend!

This beet and celeriac salad was inspired by the beets and arugula we received in our CSA (community supported agriculture) box on Saturday. This salad is easy to prep ahead of time; you just toss with the dressing right before serving.


  • 2 to 3 raw organic beets, scrubbed, dried, and julienned
  • 1 organic celery root, peeled and julienned
  • ¾ cup organic arugula
  • Also needed: sesame seeds for garnish
  • ¼ cup vinegar (I used apple cider)
  • ¼ cup olive oil
  • 1 Tablespoon honey (I used a local sage honey)
  • ¾ teaspoon ground cumin
  • freshly ground sea salt
  • freshly ground pepper
  • 2 Tablespoons organic fresh mint, chopped


Place the beets, celery root, and arugula in a large mixing bowl.

In a cruet - or just a mason jar with a lid - place the apple cider vinegar, olive oil, honey, ground cumin, salt, pepper, and fresh mint. Shake to emulsify.

Toss into the beet mixture until completely coated. Place on individual plates. Garnish with sesame seeds. Serve immediately.

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