Sunday was a call out sick day at work and the day that I felt the worse this weekend. I put on my game face though, made some food and Jamie and I headed off to the November Vegan Lunch Meetup, which happened to be a potluck. Apparently, at these events, Jamie and I are still a couple, who knew? We brought potato salad, cranberry sauce, and a raw root salad.
Raw Root Salad
1 purple beet
1 golden beet
1 large carrot
1/2 of a turnip
1/2 cup of golden raisins
2 tablespoons of dijon mustard
1 1/2 tablespoon of red vine vinegar
1 1/2 tablespoon of oil
1 tablespoon of fresh dill
2 teaspoons of lemon juice
2 teaspoons of ground black pepper
1/2 teaspoon of crushed red pepper
Cut the beets, turnip, carrot, and parsnip into matchstick like pieces. Put into a large bowl. You may want to separate the purple beets from the rest so that the color does not bleed as much. I would also advise cutting the purple beet first.
In a bowl, combine the dijon mustard, oil, vinegar, lemon juice and red pepper. Mix until smooth. Then add the black pepper and dill and mix again until smooth. With a grater, remove the outer layer (zest) from the organge. Add to the mustard mixture. Then squeeze the juice from the organge and add to the mustard mixture. Stir until smooth again.
Gently, combine the purple beets with the rest of the roots and sprinkle on you rasians. Then drizzle the mustard dressing over the matchsticks and with you hands, gently mix evenly.
Once we got to the potluck the food began to pile up! So good. It was really fun and I can not wait to host some potlucks at my house when it is done!