I love my CSA, I do, but sometimes, the vegetables, they just stack up. Especially when the farm’s producing root vegetables — gorgeous, sweet, root vegetables — but I am in full-on summertime tomato-pepper-corn mode. So, the root vegetables get ignored. They wait patiently in the back of the crisper — because among their many lovely virtues, they keep — until I can deal with them.

Yesterday I finally did. I pulled out the nine beets, the seven turnips and the four kohlrabi, I peeled and chopped and shredded and pickled and roasted. And then when I had packed most of it away for future salads and pasta toppings, I turned to what was left and made a salad for my dinner.

This is by nature a flexible recipe; adjust according to your provisions and your taste. This is what I did:

Shredded Root Vegetable Salad

for the salad
2 beets
1 large turnip
1 kohlrabi

for the dressing
2 tablespoons cider vinegar
1/3 cup plain yogurt or sour cream
2 tablespoons dijon mustard
1 teaspoon horseradish
1/3 cup extra virgin olive oil
a handful fresh dill and/or parsley, chopped
salt and black pepper to taste

other nice additions:
a carrot or two, grated like the other vegetables
an apple, peeled (or not) and grated
a handful of toasted walnuts

Peel and shred the vegetables with a box grater, then put them in a serving bowl. Whisk together the dressing ingredients, then toss with the vegetables and serve.