Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 1 medium beet
• 3 large carrots
• 1 small celeriac bulb, peeled
• 1 kohlrabi bulb, peeled
• 1 tbsp (15 mL) caraway seeds
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) rice wine vinegar
• salt and pepper, to taste

Method

1. Cut all vegetables to matchstick size and place in a large bowl.
2. Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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