This shaved root vegetable salad, made with radish, carrots, beets, arugula, shallot vinaigrette, fried pancetta, and Parmesan cheese, is a vibrant cool-weather side that’s a welcome reprieve from all of the holiday excess or from boring and predictable salads.
This shaved root vegetable salad is elegant evidence that salad need not be reserved for warmer months. In this stunning salad, humble root vegetables are elevated when dressed with a tangy shallot vinaigrette, peppery greens, and rich, salty Parmesan cheese. And did we mention fried pancetta?!–Angie Zoobkoff
Shaved Root Vegetable Salad
For the shaved root vegetables
For the shallot vinaigrette
- 1 tablespoon chopped shallots
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
For the shaved root vegetable salad assembly
- 3 thin slices pancetta
- 2 cups peppery greens such as arugula
- 1/2 cup shaved Pecorino Romano or Parmesan
Prepare the shaved root vegetables
- Using a mandoline, handheld slicer, or vegetable peeler, thinly slice the radishes, carrots, yellow beets, and pattypans, if using, into a bowl. If using red beets, shave them into a separate bowl. Season with salt and pepper.
Make the shallot vinaigrette
- In a small bowl, stir together the shallots, mustard, and lemon juice. Whisk in olive oil until emulsified. Season with salt and pepper and stir in the parsley.
Assemble the shaved root vegetable salad
- In a skillet over medium heat, fry the pancetta until crisp, turning as needed, 4 to 6 minutes. Drain on paper towels. Finely chop.
- On a serving platter, arrange the greens. Drizzle with a little vinaigrette.
- Add some of the vinaigrette to the vegetables, including the red beets, and toss to coat.
- Arrange the root vegetables on the greens. Sprinkle the pancetta over the salad and finish with shaved cheese.
What You Need To Know About How To Swap In Other Root VegetablesFeel free to swap in whatever root vegetables you might have in your fridge. Fennel, kohlrabi, parsnips, and the increasingly popular (and common) Japanese white turnips are all welcome here.
Recipe Testers’ Reviews
Refreshing is the term I’d use to describe this salad. The family loved it.
I used 2 kohlrabi, 2 golden beets, 2 candy stripe beets, 1 small fennel bulb, 4 small radishes, and 2 medium carrots. I used a mandoline to thinly slice each of the vegetables after peeling, and a spinach and arugula mix for the greens. The vinaigrette is simple to pull together.
It served more than 4 as we got 6 generous servings out of it. Even better that there’s more to enjoy.
We had gotten a bag of lovely baby beets from our CSA this week so I was drawn to this shaved vegetable salad! The flavor combination of the crisp bacon, the freshly shaved vegetables, along with the salty taste from the Pecorino Romano cheese was out of this world. I loved the tang of the vinaigrette as well. This was an impressive salad in terms of presentation and overall taste!
The other vegetables I used in the salad included turnip, fennel, watermelon radishes, and carrots, which I shaved very thinly with my mandoline. I did not have the baby variety of any of the vegetables, but I think the ones I used were mighty tasty. This colorful salad was delicious and very healthy. I served it over arugula and actually cooked bacon instead of pancetta, just because I already had some bacon at home. (I actually put it on a baking sheet and baked the bacon. Less cleanup this way!)
I would like to try this salad again, maybe with goat cheese instead of Parmesan or Pecorino?
Salads usually are a side at a meal and are mostly ho hum. They don’t spark a part of our dinner conversation.
But this dinner salad made with root vegetables placed on top of the usual salad greens? The first thing my family noted was how colorful it looked and how the root vegetables were abundant. Fragrant whiffs came from the dressing and were complemented by the cheese.
Everything was available in our store except for the pattypan squash, rather than omit I decided to use a different summer squash, zucchini. I loved the addition of the pancetta for its salty quality and want to make with the other Italian favorite prosciutto.
Shave or cut your vegetables very thin and enjoy all the flavors this salad offers for a winter vegetable salad.
I’m always looking for new ideas for salads and thought this recipe sounded very simple and good. It was a very lovely salad and VERY BEAUTIFUL when plated. This is surely a keeper.
I used carrots, kohlrabi, and red beets. I would have loved to use white turnips, however, for some reason the store was out of them.
The shallot vinaigrette was very good. The fresh parsley gave the dressing some nice color. I fried the pancetta in a small saucepan (no need to dirty a large fry pan). Burns fast so I stayed by the stove until it was done.
I plated the salad with a mix of organic baby spring greens, topped with vegetables, and finished with shaved Parm and the bits of crisp pancetta. Loved the crispy and salty pancetta with the salad.
This is a nice change from the standard green salad and one that works well now that it’s winter. My testers really liked the sweet vegetable taste combination with the salty pancetta and Parmesan and peppery greens. The shallot and mustard in the dressing gave the salad another layer to savor. The beets just livened it up with their red strips. Visually the salad was very pretty and interesting looking.
The only negative is using the vegetable peeler. I couldn’t find my mandoline so peeling by hand took forever. I think the large holes of a grater would work just as well. This is not a last-minute salad–you should get the vegetables and pancetta done ahead of time. But we felt it was well worth the work.
I loved the layers of texture, flavours (the salty and sweet) and the pepperiness of the mustard vinaigrette complements the greens beautifully. A well executed salad. It is definitely a pleasant change from the usual salads.
What a delightful winter salad! Our good friend has been digging what is left of his root vegetables and he had a bumper crop. Needless to say, I didn’t refuse his offer of 2 large bags of yellow, red, and orange carrots as well as turnips and beets.
I already had on hand just the right amount of pancetta and the greens so this seemed like a natural to make. I used the above mentioned vegetables and did shave a little bit of Korean radish to add some more zip. I didn’t use the squash.
The vinaigrette is wonderful. Something about adding shallot that just gives it a little boost. That, along with the pancetta and cheese made these veggies sing! Can’t wait to try this with fennel or kohlrabi.
This is a stunningly beautiful salad, a rainbow of a presentation, delicious and satisfying. We used a mandoline to slice fennel, carrots, turnips, and beets.
We started by putting the pancetta on to fry over low heat for about 15 minutes while we prepared the vegetables. Just as described, everything came together in 25 minutes. Served the salad with an excellent bread and fine cheese from Spain. We are super glad that we made this dish and the whole family loved it.
This recipe was a definite YES. Extremely easy to make and even faster than it says if you shave the vegetables in a food processor.
Apart from looking like an absolutely gorgeous salad with vibrant colors, the taste was simply magnificent. The crunchiness of the vegetables, the dressing, everything about this recipe is a winner. Also, it tastes just as good without the cheese in case you do not want to add it.
Originally published December 02, 2019