Daily Recipe: Shaved Root Vegetable Salad
Post-Thanksgiving fullness can be a doozy. It’s so hard to resist going back for seconds (or thirds…) and it’s common to be full for days after the actual meal.
If you stuffed yourself yesterday, take today to be kind to your body.
Go for a walk, take a gentle yoga class, and drink plenty of water.
Listen to what your body needs after such a big meal. Take a couple of unexpected naps, and enjoy the long weekend.
The day after Thanksgiving is a great day to eat light. Plan your meals around salads, whole grains and plenty of fluids.
We found a great list of post-holiday recipes from Bon Appetit that will restore balance in your diet.
Our daily recipe is a shaved root vegetable salad. This recipe calls for seasonal vegetables, but they’re prepared in a light, refreshing way. Bon Appetit suggests slicing the red beets last and keeping them separate until serving to avoid them bleeding onto the other vegetables.
Shaved Root Vegetable Salad
From Bon Appetit
- 4 tablespoons walnuts, divided
- 1/4 cup fresh orange juice
- 1 tbsp fresh lemon juice
- 2 tbsp vegetable oil
- Salt and fresh ground black pepper
- 2 medium beets, peeled
- 1 bunch of baby carrots
- 3 radishes
- 1/4 cup parsley
Crush 2 tbsp walnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil. Season vinaigrette to taste with salt and pepper.
Thinly slice beets, carrots and radishes using a mandoline or a knife. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Toss each to coat. Season with salt and pepper.
Arrange beets on a platter; spoon over any vinaigrette from the bowl. Top beets with remaining vegetables. Drizzle salad with any remaining dressing and garnish with remaining 2 tbsp walnuts.
(image by: Romulo Yanes for Bon Appetit)