The art to creating this salad is to slice all your vegetables super thin. Using a Mandolin works wonders and allows you to throw this colourful delicious salad together in minutes. Make sure to use a mesh glove to protect your fingers!

Serves 4-6


4 cups (300 g) of seasonal leafy greens
1 bunch of colourful heirloom carrots, washed and trimmed
1-2 chioggia or candy cane beets, washed and trimmed
1-2 golden beets, washed and trimmed
1 bunch of radishes, washed and trimmed
1 small turnip, peeled
1/4 cup (60 ml) of thinly sliced red onion
1/2 cup (125 ml) crumbled feta or goat cheese

Juice from a fresh lemon, approximately 3 tbsp. (45 ml)
2 tablespoons (30 ml) white wine vinegar
1 tablespoon (15 ml) of dijon mustard
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) white ground pepper
1/2 cup (125 ml) extra virgin olive oil


Prepare the salad greens by washing, drying and refrigerate in a rolled damp towel until ready to plate. Wash carrots, beets (beets can be peeled if preferred) and radishes, scrubbing away all blemishes and trim off ends preparing for slicing. Peel the turnip and cut in half. With a chef’s knife, cut into 2” size matchsticks and set aside in a large bowl. Thinly slice the onion and add to turnip.

If using a Mandolin, set the blade to a thin setting. Thinly slice the beets and radishes and add to the large bowl. Slice half of the carrots using the Mandolin into carrot coins and matchstick the remaining adding all the carrots to bowl. Give the mixture of vegetables a grand toss. Pour the Lemon Vinaigrette over the vegetables and toss again. Marinate at room temperature for 20-30 minutes.

To assemble the salad, scatter the salad greens on a large platter. Drain the marinated vegetables reserving the extra dressing. Place the Lemon Vinaigrette in a small container to serve with salad. Add the vegetables on top of salad greens displaying a variety of colours and shapes. Add the crumbled feta or goat cheese and serve immediately.