Winter Market Salad

Winter Market Salad

lynzee 0

"Eating local in the winter can be hard in the North, but this will cure cravings for raw fresh food. Aside from the salt, pepper, and olive oil, most ingredients can still be found in the dead of winter from local farmers at the market. It makes a great alternative to coleslaw with burgers, or to serve with eastern European fare like pieroge or latkes."

Ingredients 30 m {{adjustedServings}} servings 219 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
  2. Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.
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Reviews 13

  1. 16 Ratings


This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect, and the apple added a nice juiciness and texture. Very easy to prepare, too!


I really liked this, once I got past the appearance. Of course, the whole salad turns a uniform neon red from the beets and I found that unappetizing, but the flavor combo of the veggies and the dressing was great. I kept to the recipe and used a food processor for quick shredding. It tasted best after sitting a couple hours. Served with herb roasted pork tenderloin and was a great accompaniment.

Jen Pen

I just love the idea of this recipe = fresh ingredients in the winter time! I didn't have any beets, so I made the recipe the first time without. The celery root is a must, I think, it adds a pepperiness that is just lovely. I thought the sauce was very sour due to equal amounts of Olive Oil and Cider Vinegar. I've made the recipe a second time and replaced the olive oil with some mayo and added less cider vinegar; the rest of the dressing I left the same. Another wonderful addition is some diced red bell pepper (in my case, instead of the beet), this adds crunch and sweetness without adding more sugar.