This salad is perfect for fall. Rich in color and full of flavor. Local root vegetables are in abundance all fall across Idaho and locally-made feta cheese is available in many natural food stores.
Look for local beets, carrots and daikon radish at your neighborhood farmers market or in the produce section of your closest natural food store. Root vegetables store well in the refrigerator, so you may want to stock up for the months ahead.
2 medium red beets
2 medium carrots
1 medium daikon radish
1/2 cup crumbled feta cheese
5 tablespoons olive oil
4 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
salt and freshly milled pepper
Scrub root vegetables under running water to remove all dirt. Peel the beets. Coarsely grate beets, carrots and daikon radish. Place in large bowl.
In small bowl, combine both vinegars. Whisk in the olive oil. Add salt and fresh pepper to taste. Pour desired amount of vinaigrette over grated root vegetables and toss to cover well. Store any remaining vinaigrette in a tightly sealed jar in the refrigerator.
Serve topped with crumbled feta.
Recipe type #salad