Shredded Root Salad

Ingredients

• 8 oz beets trimmed cut into wedges
• 0.5 teaspoon pepper black
• 2 large carrots 
• 1 small celery root peeled cut into wedges
• 2 tablespoons cider vinegar 
• 0.3 cup herbs mixed fresh such as mint, dill, and parsley
• 1  juice of lemon 
• 0.3 cup olive oil extra-virgin
• 6  radishes 
• 1 teaspoon salt 
• 0.3 cup whole-milk yogurt plain
• 1 large baking apples are apples that have a sweet-tart balance and hold their shape when such as granny smith, cut into wedges
• 2 tablespoons whole-grain dijon mustard 

Equipment

• food processor
• bowl
• whisk
• spatula
• box grater

Directions

1. Shred carrots, celery root, radish, apple, and beet in the food processor or on the coarse grate of a box grater, ending with the beets so that they don't stain the other vegetables. Toss together in a large bowl and set aside.
2. Whisk together the lemon juice and vinegar.
3. Whisk in yogurt and Dijon. Gradually drizzle in the olive oil, whisking constantly to make an emulsified dressing. Season with salt and pepper.
4. Add dressing and herbs to shredded root vegetables and toss with a spatula.
5. Serve cold or at room temperature.