I’d be the first to admit that I’ve become a little obsessed with fall root vegetables this season. Easy access to various types of late summer radishes has been so much fun. This week felt like a soup and salad kind of week, so I decided to do a fall root vegetable salad to enjoy radishes and beets. I threw in some lettuce as the base. If I ever get an avocado to ripen up, I might also toss one into this salad later this week.
Root vegetables can be very tasty raw, especially when sliced paper-thin. I don’t have a mandolin, so just slice very, very carefully. Radishes lend themselves to a dressing with rice-wine vinegar, so I combined this with sesame oil and soy sauce. I found myself checking the time every hour on Monday to see if we were any where close to lunch time.
This roasted root vegetable salad complements the roasted cauliflower soup from Monday. This would also pair well with a simple vegetarian sandwich or wrap.
Fall Root Vegetable Salad
Serves 4
Sesame Oil Dressing
1/4 cup olive oil
1/4 cup sesame oil
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
1 teaspoon salt
Combine all ingredients in a jar and cover securely. Shake to combine
Fall Root Vegetable Salad
1 watermelon radish
2 black radishes
3 small beets
1 head lettuce
Sesame Oil Dressing
Fresh black pepper to taste
Slice each of the root vegetables into paper-thin slices. Tear the lettuce into bite size pieces. Toss root vegetables slices and lettuce to combine. Dress with Sesame Oil Dressing and grind a little fresh pepper over the top. Enjoy!
