We used celery root or celeriac, pink and white chioggia beets, and red carrots, but feel free to experiment with the root vegetables you have available to you. Red or golden beets, parsnips, radishes, turnips, or rutabagas would also work; just make sure you have enough sweet roots in the mix to balance out any sharper flavored ones.
Shred the roots into matchstick pieces with a mandoline or other grater, toss them with the zest and juice of a winter orange, some toasted cumin seeds, and a handful of other dressing ingredients, and you're done!
Zest and juice of 1 orange (about 1 tablespoon zest, 1/2 cup juice)
1 teaspoon cumin seeds, toasted
3 tablespoons sherry vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon sugar
3 medium carrots (about 8 ounces)
2 medium beets (about 8 ounces)
1 small celery root (about 10 ounces)
Salt and freshly ground pepper
In a large bowl, whisk together the orange zest and juice, cumin seeds, vinegar, olive oil, and sugar.
Peel and shred the carrots, beets, and celery root and add to the bowl. (Do the celery root last as it's prone to browning when exposed to air; see peeling advice here.)
Toss to combine. Season to taste with salt and pepper.
For best flavor, refrigerate for at least 30 minutes before serving.
(Images: Emily Ho)