Monday, January 13, 2014

Grub It Up: Shaved Beet, Carrot, and Radish Salad with Coriander Mustard Viniagrette


Mom started her second (and much-needed after a long holiday stretch of dabbling in carbs and drink) Whole30 challenge this week and planned ahead to incorporate some interesting salads. Her first challenge was successful, but she felt like she made the same side salad over and over and over again. First up this week was a yummy beet, carrot, and radish salad. Well, yummy for mom and dad. We were interested in it, but no way were we touching it. Instead mom mandolined some long carrot strips separately for us and that novelty did the trick for a bit. If your everyday dinner salad needs some shaking up, give this one a try.

And here's our menu from this past week, in case you're looking for something to go with your salad. Any newbie paleo/primal/clean eaters out there? What are YOU cooking?

Monday -- Lemon Chicken with Olives and Cauliflower Rice -- mom's favorite quick meal that is a sure win with everyone.

Tuesday -- Italian Baked Eggs (minus the cheese and bread), Shaved Beet salad below -- mom wipes the sauce off our eggs for us and serves ours with fruit.

Wednesday -- Burgers and Salad (no recipes here, just easy quick fixes) -- despite being the most straightforward meal of the week, we threw fits about the onion in our burgers.

Thursday -- Creamy Shrimp over Zucchini Pasta -- daddy was not a fan of the coconutty sauce. mom said it was so-so and probably won't make it again. the kids had mac n'cheese.

Friday -- Honey Orange Chicken and Broccoli -- kiddos got brown rice, too

Saturday -- dinner out at District Chophouse -- steaks the size of our heads for all.

Sunday -- BBQ Baked Chicken and Sweet Potato French Fries -- mom generally followed the BBQ sauce directions, but left out the spicy spices and pineapple. she added honey instead. and she baked the chicken instead of grilling it. it was just OK. we're guessing it would have been better grilled.

Shaved Beet, Carrot and Radish Salad with Coriander Mustard Vinaigrette 
(slightly adapted from gourmande in the kitchen)

Ingredients
Dressing:
- 1 1/2 tbls apple cider vinegar
- 3 tbl extra virgin olive oil
- 2 tsp dijon mustard
- 1 tsp raw honey
- 1/2 tsp sea salt
- 1/2 tsp ground coriander
- freshly ground black pepper to taste

Shaved Salad:
- 4 small golden beets, peeled
- 4 medium carrots, peeled and cut into two
- 1 small bunch of radishes, trimmed and cleaned
- 2 tbsp chopped flat-leaf parsley

Directions
- Whisk the dressing ingredients together in a large bowl.

- Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing attachment.

- Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired.

2 comments:

Darcy Troutman said...

This is inspiring me, please keep posting menu ideas. You are making me think I can do this.

Kane and Cameron said...

You can TOTALLY do it. A little planning and getting through the beginning detox and you'll be good.