Shaved Root Vegetable Salad

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.

Shaved root vegetable salad in a grey bowl with a fork and spoon resting inside.

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

  • Quick Glance
  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4 to 6
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Ingredients

  • For the shaved root vegetables
  • For the shallot vinaigrette
  • For the shaved root vegetable salad assembly

Directions

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.

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    WHAT YOU NEED TO KNOW ABOUT HOW TO SWAP IN OTHER ROOT VEGETABLES

    • Tux variation

      Feel 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?

    HUNGRY FOR MORE?

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    Comments

    1. I love the idea of the mixed vegetables and good comments but wonder if the beets, red or yellow, are used raw.
      Please enlighten me. Thank you.

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