Wheatless Wednesday – Root Vegetable Slaw with Burrata

Root Vegetable Slaw13

Roots don’t get the respect that they deserve.  Don’t be fooled by the outward appearance of  most root vegetables with their tough, hairy rough exteriors which only serve to protect the lovely jewels inside.  Their gorgeous interior colors indicate their rich nutrient value with each root containing it’s own set of health benefits. This raw root salad is the epitome of Eat the Rainbow with it’s vibrant red, pink, orange, yellow and green. Roots are packed with a high concentration of antioxidants, Vitamins C, B, A, and Iron. Roots, which grow under ground, absorb vitamins and minerals from the soil and are the energy store house for the plants. Their complex carbohydrates and fiber makes us feel full and satiated, hopefully satisfying our cravings for junk food. Summer is a great time to eat root vegetables fresh when you can eat them raw and get the most health benefits.
Jerusalem

This Root Vegetable Slaw is from the “Jerusalem” cookbook which I received as a very thoughtful birthday gift from a good friend.  “Jerusalem: A Cookbook” was written by Yotam Ottolenghi and Sami Tamimi, chefs who grew up on opposite sides of Jerusalem; Mr. Tamimi in the Arab East and Mr. Ottolenghi in the Jewish West, although they didn’t know each other. They left Israel more than 20 years ago and met in London where they became close friends and business partners.  This is more than just a cookbook.  It’s a gorgeous collection of photos, recipes, history and stories about Jerusalem.  The authors describe it as “a self-indulgent, nostalgic trip into our pasts.”

Root Vegetable Slaw8

I loved this salad!  At first I wasn’t sure about the combination of raw vegetables and soft cheese but the combination of crispy fresh with creamy soft is really nice.  The recipe calls for Labneh, which is really common in the Mediterranean.  It’s not as easy to find here so I substituted Burrata which is a fresh Italian cheese made from mozzarella and cream. It’s softer and creamier than fresh mozzarella.  Burrata means “buttered” in Italian which seems very appropriate.  “Jerusalem” includes a recipe to make your own Labneh if you are so inclined, or maybe you will find it in a market near you.

Root Vegetable Slaw with Burrata

  • Servings: 6
  • Time: 20 minutes prep plus 45 minutes chilling
  • Difficulty: easy
  • Print

Root Vegetable Slaw1

3 medium beets
2 medium carrots
1/2 celery root
1 medium kohlrabi (optional)
4 Tbsn lemon juice
4 Tbsn olive oil
3 Tbsn sherry vinegar (or mirin)
2 tsp sugar
3/4 cup cilantro, coarsely chopped
2/3 cup flat leaf parsley, coarsely chopped
3/4 cup mint, ribboned or chopped
1/2 Tbsn lemon zest
salt and pepper
1 cup burrata or labneh (optional)

Root Vegetable Slaw5

  • Peel vegetables and slice then thinly into matchsticks (julienne).

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  • You can use a mandolin or food processor.  To do it by hand, stack a few slices at a time on top of one another and cut them into thin strips.

Root Vegetable Slaw4

  • For carrots, slice off ends and cut into halves or thirds, depending on the size of the carrots.  Mine were small so I used four.

Root Vegetable Slaw10

 

  • Try to cut all vegetables into the same sized matchsticks.

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  • Place all strips in a large bowl and cover with cold water.  Set aside while you make the dressing.

Root Vegetable Slaw14

  • Wash and dry a lemon.  Zest the lemon first, then halve and squeeze the juice.

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  • Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon salt in a small saucepan.  Bring to a gentle simmer and stir until the sugar and salt have dissolved.  Remove from heat.

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  • Drain the vegetable strips and transfer to a paper towel to dry well.  Dry the bowl and replace the vegetables.  Pour the hot dressing over the vegetables, mix well and let cool.  Place in the refrigerator for at least 45 minutes.

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  • Slice mint into ribbons and chop herbs, if you haven’t already done so.

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When ready to serve, add the herbs, lemon zest and 1 tsp black pepper to the salad.  Toss well, taste, and add more salt if needed.

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  • Serve with burrata or labneh on the side, if desired.

 

 

 

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