Tricolor Crudites Platter

This Tricolor Crudites Platter is a refreshing and colorful appetizer that brings a burst of fresh flavor to any gathering. Featuring crisp cucumbers, earthy beets, and sweet carrots, all tossed in a zesty dressing made from red wine vinegar, Dijon mustard, olive oil, and dried basil. The dressing adds a perfect tangy kick that enhances the natural sweetness of the vegetables. Ideal for parties, potlucks, or as a light starter before the main course, this dish is easy to prepare and allows for make-ahead convenience. Simply whisk the dressing, toss the veggies, and let the flavors meld together. Its a healthy, vegan-friendly option that looks as good as it tastes.

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 8

Calories: 284.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Tricolor Crudites Platter is a refreshing and colorful appetizer that brings a burst of fresh flavor to any gathering. Featuring crisp cucumbers, earthy beets, and sweet carrots, all tossed in a zesty dressing made from red wine vinegar, Dijon mustard, olive oil, and dried basil. The dressing adds a perfect tangy kick that enhances the natural sweetness of the vegetables. Ideal for parties, potlucks, or as a light starter before the main course, this dish is easy to prepare and allows for make-ahead convenience. Simply whisk the dressing, toss the veggies, and let the flavors meld together. Its a healthy, vegan-friendly option that looks as good as it tastes.

Ingredients

1/4 cup red wine vinegar
3 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoon minced fresh basil
2 teaspoon Dried basil
2 tablespoon minced fresh chives
1 teaspoon minced fresh rosemary
1/2 teaspoon dried rosemary
2 large cucumbers, peeled, halved, seeded, thinly sliced
2 teaspoon salt
2 large raw beets, peeled, grated
2 large carrots, peeled, grated
2 large zucchini, grated
1 bunch radishes, trimmed

Directions

1
Whisk red wine vinegar and Dijon mustard together in a small bowl until blended.
2
Gradually whisk in olive oil until the dressing is emulsified.
3
Mix in basil, chives, and rosemary. Season with salt and pepper to taste.
4
Toss sliced cucumbers with 2 teaspoons of salt in a bowl. Let stand for 1 hour to draw out moisture.
5
Rinse the cucumbers thoroughly and drain well.
6
Place cucumbers in a small bowl and add enough dressing to coat.
7
Place grated beets, carrots, and zucchini in separate bowls.
8
Toss each vegetable with enough dressing to coat evenly.
9
Mound the dressed vegetables separately on a serving platter.
10
Garnish with trimmed radishes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 284.9kcal

% Daily Value *
Total Fat 30.8g48%
Saturated Fat 4.3g22%
Cholesterol 0.0mg0%
Sodium 93.5mg4%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.5g2%
Sugars 0.3g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dressing can be prepared 1 day ahead. Cover and refrigerate until ready to use.

The dressed vegetables can be prepared up to 4 hours ahead. Cover and chill in the refrigerator.

Use either fresh or dried herbs for rosemary and basil. Adjust quantities based on preference.

Ensure cucumbers are well-drained after salting to prevent the dressing from becoming watery.

Keywords: crudites, vegetables, appetizer, vegan, dijon, vinaigrette, cucumbers, beets, carrots, zucchini, radishes, basil, olive oil, red wine vinegar, fresh, crunchy, party food, make-ahead, healthy, colorful

Read it online: https://www.chefs-mate.com/recipe/tricolor-crudites-platter/

Chefs Mate

Tricolor Crudites Platter

Nutrition Facts