Wednesday, 9 February 2011

A Colourful Winter Root Salad/Relish

Think winter-- and I doubt the words "colour" and "salad" come to mind. Yes, this little dish is the complete anti-thesis of winter, but I didn't use anything that wasn't in season! I wanted to give these winter root vegetables an image makeover; they can be more than just stodgy things in thick stews.

Colourful Winter Root Salad/Relish
1 carrot, shredded
1 turnip, shredded
1 beetroot, shredded
1 tbsp lemon juice
2 tbsp apple cider vinegar
The proportions are very much adjustable to taste.
No oil in this dressing, because you want it really light and sharp.

1. Shred them all. For me it was a test of my julienning skills.

2. Mix it all up, and let it sit in the fridge for at least 20 min so the flavours all marinate.

You can add a pinch of sugar, but I find the sweet root vegetables (esp the beetroot) sweet enough. It's even better the next day, because the sweetness leaks into the juice/vinegar, and you get a very lovely sweet/tart dressing.
This is really refreshing with smoked fish (guess what I was inspired by? the yusheng/lo hei for Chinese New Year!) or heavier roast meats.

The 2 chives there are totally for show heh, just to add a 4th colour.


  1. Your julienne skill is awesome! How long did it take you to cut all of those? I almost thought you use a food processor to do it..hehe. Btw I found beet taste to be a bit weird..kinda like dirt taste/smell.


  2. Haha I took quite a while, like 20 min just cutting >< But I find it relaxing somehow. Hmm, to me that earthiness is not so pronounced, but I find a good way to enjoy beetroot if you don't like that taste, is to cook it first, esp. by roasting it! That makes the beetroot so sweet (: