root vegetables salad

Recently, I have been exploring the potential of root vegetables. Their unique flavors do not make them easy goers like lettuces. Their change of taste and texture with heat invites all kinds of imaginations. But down to the root, there is something about their rawness that begs for attention. So I am trying out a root vegetables salad.

Recipe: Root vegetables salad (for 1)

Ingredients:
- 1/4 cup beets, diced to 1/2" cubes
- 1/4 cup canned rutabagas
- 1 TB sweet corn kernels
- 2 TB carrot, finely diced
- 1 tomatillo, sliced
- 1/4 cup boiled potato or bread crumbs
- 1/2 pear or peach, diced to 1/2" cubes

- 1/2 head of romaine lettuce heart, finely chopped

Dressing
- 1 clove minced garlic

- 1 tp honey (optional)

- juice of 1 key lime

- dash of salt
- dash of pepper

Procedure:
Mix all cubed vegetables and fruits. Toss with dressing. Then serve on top of romaine lettuce. If bread crumbs are used, sprinkle on top. Serve right away.