Recipe by Dani Lind, found on


  • 4 cups mixed root vegetables, grated (beets, peeled celeriac, turnips, peeled rutabaga, carrots, etc.)
  • Juice & zest of 1/2 lemon
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted
  • ½ cup oil (sunflower, olive, avocado, etc.)
  • Salt & pepper to taste


In a large bowl, whisk together lemon juice/peel, egg yolk, vinegar, mustard, honey and spices.

While whisking briskly, add oil in a slow stream until emulsified.

Fold vegetables in to dressing, season to taste and serve.