Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad

Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend
Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.

All Photos: Wendy Goodfriend

You really need a mandoline or V-slicer in order to make this salad; otherwise it’s difficult to get the veggies paper-thin. What you are rewarded with is a fresh, crunchy, and very colorful salad that is perfect for the season. It’s an ideal counterpoint to all the rich, hearty fare common this time of year (as much as I adore the comforting, starch-heavy classic dishes always present on the Thanksgiving table).

With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any holiday table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some rotisserie chicken or topped with cheese or a poached egg.

Feel free to mix it up by adding or swapping out different winter veggies like butternut squash, fennel, or turnips. Leave out the cheese for a vegan version. Or double it for a crowd! Crunch crunch crunch!

Shaved Winter Vegetable Salad Ingredients. Photo: Wendy Goodfriend
Shaved Winter Vegetable Salad Ingredients.

Recipe: Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata

Makes 6 servings

    Ingredients:
  • 1/4 cup orange juice
  • 2 tbsp fresh lemon juice
  • 4 tbsp light olive oil
  • Kosher salt and freshly ground pepper
  • 1 small celery root, peeled and halved lengthwise
  • 1 carrot, peeled
  • 2 radishes, trimmed
  • 1–2 medium golden beets, peeled
  • 3 small baby red beets (or 1 medium-large), peeled
  • 1/4 cup (loosely packed) fresh flat-leaf Italian parsley
  • 1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)
  • Ricotta salata, parmesan, or pecorino for shaving (optional)
    Instructions:
  1. In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.
  2. Make the vinaigrette. Photo: Wendy Goodfriend
    Make the vinaigrette.
  3. Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.
  4. Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend
    Using a mandoline, thinly slice the root vegetables.
  5. Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.
  6. Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend
    Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.
  7. Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.
  8. Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend
    Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese.
  9. Sprinkle with the nuts and cheese shavings, if using, and serve.
  10. Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend
    Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.

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