Winter Vegetable Salad with Roasted Garlic Dressing

I bought beets on a whim and figured I’d pair them with some other winter vegetables and an assertive dressing. Not sure how roasted garlic popped into my head as a component here, but it worked quite well. Beets are such a pain, though – I really only end up buying them once a year at most because I hate cleaning up after them.


For the salad:
One beet, julienned
2 carrots, cut into ribbons
5 fancy radishes, sliced thin
2-3 cups baby kale
salt and pepper

For the dressing
5-6 cloves roasted garlic (to roast, cut top off, drizzle with oil, and roast an hour)
1 tbsp Dijon mustard
juice of half a lemon
salt and pepper
2 tbsp Champagne vinegar

Whisk together dressing ingredients. Toss with vegetables. Makes about three servings.


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Filed under low carb, salads, Uncategorized, vegetarian

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