Winter Salad with Vinaigrette Sauce

Eating raw fresh food is probably the most important part of the healthy nutrition. But it is not always that easy – although supermarkets are full of fruits and vegetables from all over the globe, is it really worth to buy peers from Argentina and apples from Republic of South Africa, when you’re in the UK? The travel CO2 footprint of transporting these through half the globe is huge and there’re plenty of other reasons to choose local.

In my opinion, many have forgotten what the local vitamin C and fibres sources, in the autumn-winter part of the year, would be and just need a tiny reminder. Let me introduce the root vegetables. Not only they are nutritious, tasty, local and seasonal, but when stored properly last very long time.

My choice was a flavoury salad that gets a nice pinkish colour when mixed with a rather nontraditional dressing but the result is great.

What you need is (for 2):

1 average beet root

1 average white raddish

2 carrots

Wash well, peel and grape all the roots in a large bowl.

For the Vinaigrette Sauce:

1 tbsp Dijon mustard

2 tbsp olive oil

the juice of 1/2 lemon* 

some freshly grounded black pepper

Put all the ingredients in a small bowl and use a spoon to mix intensively until it is homogeneous and kind of … fluffy.

*I prefer using freshly squeezed lemon juice to vinegar (as it in the original recipe) but this would really depend on personal taste and availability.

Add the Vinaigrette Sauce to the salad and mix well. Let them rest for 10-15 minutes, then mix again and serve.

Vegan Is Good when local and seasonal!

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