Your 5-Day Healthy Lunch Planner


Shredded Root Salad

Shredded Root Salad Photo: Hector Sanchez


  • 2 large carrots
  • 1 small celery root, peeled and cut into wedges
  • 6 radishes, tops removed
  • 1 large tart apple, such as Granny Smith, cut into wedges
  • 2 beets (about 8 oz), tops trimmed and cut into wedges
  • Juice of 1 lemon
  • 2 tablespoons cider vinegar
  • 1/3 cup plain whole-milk yogurt
  • 2 tablespoons whole-grain Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup mixed fresh herbs, such as mint, dill, and parsley


  1. Shred carrots, celery root, radish, apple, and beet in the food processor or on the coarse grate of a box grater, ending with the beets so that they don't stain the other vegetables. Toss together in a large bowl and set aside.

  2. Whisk together the lemon juice and vinegar. Whisk in yogurt and Dijon. Gradually drizzle in the olive oil, whisking constantly to make an emulsified dressing. Season with salt and pepper. Add dressing and herbs to shredded root vegetables and toss with a spatula. Serve cold or at room temperature.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 6 servings (serving size: 1 1/3 cups salad)

Nutritional Information

Calories per serving: 197
Fat per serving: 12.7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8.9g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 3g
Carbohydrate per serving: 20g
Fiber per serving: 4g
Cholesterol per serving: 2mg
Iron per serving: 2mg
Sodium per serving: 630mg
Calcium per serving: 77mg

Good to Know

Carrots are loaded with beta-carotene, a powerful antioxidant, and beet juice has been known to reduce inflammation.

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