Fall Roots: Farm-to-Fork Salad

From the beautiful golden foliage to warming stews and soups, Fall in NY is one of my favorite times of the year. I especially love escaping the city to visit nearby farms to sample their seasonal produce.

The other day my friend and I enjoyed one of the most delicious brunches at Blooming Hill Farms. We started the day with a lovely outdoor yoga flow at Storm King and then headed to the farm to satisfy our hungry bellies.

After feasting we continued our day with a shopping spree at the farm. The black dirt soil gives birth to some of the most delicious and gorgeous greens and roots. I felt like a kid in a candy shop wanting to sample everything! Front rainbow carrots, aromatic herbs, to purple and black radishes the farm has a stunning array of nature’s bounty to please just about any palate. I can’t wait to return for more tasty treasures!

I picked up some kale, garlic, squash, white and purple potatoes, orange and red beets, carrots, lemon verbena, mint and dill- the perfect base for my Russian “vinaigrette” salad.

This salad really takes me back to my roots (pun intended) because growing up, this dish was a staple in my grandmother’s kitchen. So easy to prepare it’s chock full of nutrients and connects you to the delicious flavors of our beautiful earth. I hope you will enjoy it as much as I do. Happy Fall friends!

Fall Russian Root “Vinaigrette” Salad


3 carrots

2 potatoes

3 peeled beets

1 pickled onion

2 cups pickled cabbage

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh dill

3-4 Tbsp extra virgin olive oil

2 Tbsp apple cider vinegar

Pink Himalayan salt to taste


In a large pot boil the potatoes, beets, carrots and potatoes until fork tender. Once they cook drain water and allow to cool.

To pickle the onion add a sliced onion, some sugar and salt to a small pot and pour boiling water over it. When the mixture cool the onion will be ready. This is a quick method that I like to use for pickling. Alternatively you can use ready made pickled onions. I use store bought pickled cabbage for this recipe.

Chop the cooked vegetables into 1/4 inch cubes and place into a large bowl.

Chop the onions, cabbage and herbs and mix into the vegetables.

Add the olive oil and vinegar and mix well. The pickled cabbage adds enough salt to the dish, but add some salt as you see fit.

I love to add mint and dill because it gives the salad an aromatic, fresh twist.

The dish is full of flavor, fiber, folate, vitamin C, nitrates, potassium, and plenty of good-for-your gut nutrients that your belly and body will love.

This recipe makes enough for about 10, one cup servings.


Wishing you Happy and Healthy Cravings! 🙂