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Tri-Color Crudités

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Course: Appetizer
Cuisine: French
Prep Time: 30 minutes
Passive Time: 30 minutes
Total Time: 1 hour
Degree of Difficulty : Easy
Servings: 6 people
Author : Kathy from Inspired Cuisine

Ingredients 

Dressing

  • 1/4 cup red wine vinegar
  • 3 tbsp Dijon mustard
  • 1/2 cup olive oil
  • 2 tbsp fresh basil leaves thinly sliced
  • 1 tsp fresh rosemary finely chopped

Vegetables

  • 1/2 English cucumber cut in half and thinly sliced
  • 2 tsp kosher salt
  • 3 medium beets uncooked, peeled and grated
  • 2 large carrots grated
  • 2 small zucchini grated
  • 1 bunch radishes short stem left in each radish

Instructions

  • Gather all ingredients before starting the recipe.
  • Make dressing by combining 1/4 cup red wine vinegar, 3 tbsp Dijon mustard, 1/2 cup olive oil, 2 tbsp fresh basil leaves and 1 tsp fresh rosemary finely chopped Shake well to combine.
  • Peel and thinly slice 1/2 English cucumber English season with kosher salt and combine with 1 tbsp of the dressing in its own bowl,
  • Peel and grate 3 medium beets in their own bowl and toss with a tbsp of dressing.
  • Peel and grate 2 large carrots in their own bowl and toss with a tbsp of the dressing.
  • Peel and grate 2 small zucchini in their own bowl toss with a tbsp of the dressing.
  • Prepare one bunch of small radishes by trimming off all but a small stem with leaves

Plating

  • Place the radish in the center of a serving plate and surround it with individual mounds of each vegetable.