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Shaved vegetable salad on a grey oval platter with a gold spoon and fork next to it and baby yellow carrots and crushed pistachios on the table.
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5 from 12 votes

Shaved Vegetable Salad

A delightfully crunchy and colorful shaved vegetable salad made with Chioggia beets, rainbow carrots and fennel dressed with a zesty vinaigrette and topped with crunchy pistachios.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Appetizers, Salad, Salads, Side, Side Dish, Side Dishes, Vegan, Vegetarian
Cuisine: American
Servings: 4
Calories: 218kcal
Author: Jessica

Equipment

Ingredients

  • 1 bunch rainbow carrots about 3 cups shaved
  • 1 large fennel bulb save fronds for garnish
  • 2 medium Chioggia beets or golden beets
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dijon mustard
  • ½ teaspoon honey
  • 3 tablespoons chopped pistachios
  • salt and pepper to taste

Instructions

  • Make the vinaigrette first so the flavors have time to meld. In a small mason jar add olive oil, red wine vinegar, dijon mustard, honey and a pinch of salt and pepper. Shake well to combine. Taste for seasoning and add salt and pepper to taste. Set aside.
  • Remove the greens and use a vegetable peeler to peel the beets. Remove any roots with a sharp knife. Use a mandolin slicer on the thinnest setting to slice the beets into paper thin slices.
  • Remove the greens from the carrots. Hold at the top of each carrot and use a vegetable peeler to shave carrot ribbons down the length of each carrot.
  • Remove stems from fennel bulb. Quarter and remove core. Either use a vegetable peeler to shave or a sharp chef's knife to slice as thinly as possible.
  • Add shaved vegetables to a large bowl, pour over vinaigrette and toss with tongs to thoroughly coat.
  • Transfer shaved vegetable salad to a serving platter, sprinkle with chopped pistachios and garnish with fennel fronds.

Notes

Vinaigrette can be made in advance and kept in a mason jar for 2-3 days.
Salad is best served fresh but can be prepared 2-3 hours ahead of time. Add dressed veggies to a serving platter, wrap tightly and then garnish with pistachios and fronds just before serving.
Be aware that the dressing may cause the colors in the beets to bleed a little bit when sitting.

Nutrition

Calories: 218kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 159mg | Potassium: 851mg | Fiber: 7g | Sugar: 13g | Vitamin A: 14330IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 2mg