Spring Vegetable Salad


Yield: 4 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools, wash non-peeled Veg and Herbs, then prep Ingredients as indicated.

  • Using a Mandolin, slice Beets and Radishes thinly, then store Veg in a Bowl of cold Water.

  • Using the Mandolin to slice Carrots a little thicker than Beets and Radishes and store in Cold Water.

  • While Vegetables are soaking in Cold Water, strip and chop Thyme, then combine with Vinegar, Oil, Honey, and Salt.

  • Vegetables will curl in Cold Water. Once achieved, remove from Water, empty Bowl, and mix all Vegetables in Bowl.

  • Add Oil/Vinegar mixture to Bowl, toss, and season with more Salt if necessary.


  • Try using different fresh Herbs that are available, like a Mint.

  • Add in other Vegetables that you have on hand.

  • Toss with your favorite local Cheese!

  • Add some toasted Nuts or Seeds for some umami.

  • Use our Pickled Beets Recipe instead of prepping raw Beets.


  • 1 Cup Spinach, stemmed and chopped

  • 4 Medium Radishes

  • ½ Cup Mustard Greens, chopped

  • 1 medium Beet, peeled

  • 3 small Carrots, peeled

  • Cold Water

  • ½ Cup Camelina Oil

  • ¼ Cup Apple Cider Vinegar

  • 5 Sprigs Thyme

  • 1 Tbsp Honey

  • 1 tsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Mandolin

  • Peeler

  • Whisk


  • Store in an Airtight Container for 24 hours.