This salad is nice served on its own in individual bowls (as pictured) or as a side garnish on a plate. Either way it is delicious and adds color to your meal!
- 2 turnips, peeled -
- 3 carrots, peeled -
- 2 zucchini -
- 2 red beets, peeled (raw) -
- 1/2 cup mayonnaise -
- 1-2 cubes of frozen parsley or 1/4 cup fresh italian parsley -
- 1 tbsp lemon juice -
- 1 tbsp sugar -
- Pinch of salt -
- 1 tsp lemon zest for sprinkling on top -
Use a food processor fitted with the grater attachement. Grate each vegetable and set aside, rinsing in between each color to keep the color from running. Its best to do the beets last.
Set up the salad in a bowl or on the side of a plate as a garnish. Drizzle with dressing and additional fresh parsley if desired. For added crunch, add toasted slivered almonds.
For a nice alternative flavor, add 1 shoot of lemon grass into the dressing. Pulse everything in a food processor until smooth.