Zesty Root Vegetable Salad
Ingredients
- 2 tbsp capers 30 mL
- 2 tbsp white wine vinegar 30 mL
- 1 tbsp Dijon mustard 15 mL
- ¼ tsp each salt and pepper 1 mL
- ⅓ cup olive oil 75 mL
- 1 small celery root, peeled, coarsely grated
- 2 carrots, peeled, coarsely grated
- 1 beet, peeled, coarsely grated
- 4 cups packed baby arugula 1 L
- 4 radishes, thinly sliced
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