Recipe courtesy of Kathleen Daelemans

Tri colored Vegetable Salad with Mustard Vinaigrette

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  • Level: Intermediate
  • Total: 26 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
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Mustard Vinaigrette:

1 clove garlic, minced

1 shallot, minced

1 tablespoon Dijon mustard

4 tablespoons red wine vinegar

3 tablespoons olive oil

Coarse grained salt and cracked black pepper

Tri-Colored Vegetable Salad:

1 pound green beans, ends trimmed, blanched to al dente

4 large carrots, peeled and shredded

4 small beets, peeled and shredded


  1. For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
  2. For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.