RECIPE: Marinated Root Vegetables With Fresh Citrus

It’s the time of year when the days are getting longer and an endless stream of root vegetables accumulates in my produce drawer, thanks to my CSA. I consider it a point of pride to use up every beet, turnip, radish, daikon, and celery root that enters my kitchen, but there are only so many times a season that I can eat roasted beets with feta.

One versatile technique I use to prepare winter root vegetables — which I learned from Chef Jody Adams, who owns and operates TRADE and Porto in Boston — is to thinly slice the vegetables using a mandolin (or very sharp knife) and marinate them in a flavorful dressing. The salad can be consumed the day it’s prepared, but when eaten the next day or day after, the raw vegetables have had time to soften and soak in the flavors of the dressing, making for an easy and nutritious base for a next-day work lunch or supper. 

This recipe is highly adaptive. Try it with whatever mix of root vegetables or herbs you have in your fridge, replace the apple with a pear, or switch up the dressing to your preference. This time, I added sliced seasonal grapefruit and a local hydroponic butter lettuce for extra freshness.

RECIPE: Marinated Root Vegetables With Fresh Citrus

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• Author: Caroline Sörbom
• Yield: Serves 2 to 4 1x

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Ingredients

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For the dressing:

• 2 tablespoons olive oil 
• 1 tablespoon maple syrup (or liquid honey) 
• 1½ tablespoon grainy mustard 
• 1 tablespoon water 
• 1 tablespoon apple cider vinegar 
• 2 teaspoons freshly peeled and grated (or 1 teaspoon prepared) horseradish 
• 2 cloves garlic, grated or very finely minced 
• ½ teaspoon salt, or to taste 
• ¼ teaspoon pepper, or to taste

For the salad:

• 2 large turnips, scrubbed and peeled 
• 1 large beet (or 2 small), scrubbed and peeled 
• 1 medium daikon radish, scrubbed and peeled 
• 1 medium Cortland apple 
• ¼ cup chopped dill 
• 1 red grapefruit, peeled and segmented 
• 1 small head butter lettuce
• Balsamic vinegar for drizzling (optional) 

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Instructions

1. In a jar with a lid, combine the olive oil, maple syrup, mustard, water, vinegar, horseradish, garlic, salt and pepper, and shake vigorously until emulsified. Alternatively, combine all the ingredients but the oil together in a bowl and slowly pour in the oil while whisking. 
2. Prepare the vegetables: Using the thinnest slicing setting on the mandolin (and the guard!), slice the root vegetables as close to wafer-thin as possible. You can also use a very sharp knife to do this. Add the vegetables into a bowl and toss with the dill and ¾ of the dressing (taste first to see if you want to add the rest). Continue with recipe to eat now, or let the salad sit in the fridge overnight. 
3. To serve: Rinse and dry the butter lettuce and tear it into small pieces and add into a large bowl. Thinly slice the apple with the mandolin, and mix with the marinated root vegetables. Add apple and veggies to the bowl and top with the leftover dressing (if you wish) and grapefruit. Optional: Drizzle the grapefruit with balsamic vinegar.