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Celery Root, Carrot And Beet Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vinaigrette

  2. 3 tablespoons 45ml Minced shallots

  3. 2 tablespoons 30ml White wine vinegar

  4. 2 tablespoons 30ml Chopped fresh parsley

  5. 2 tablespoons 30ml Chopped fresh chives

  6. 1 tablespoon 15ml Dijon mustard

  7. 2 teaspoons 10ml Minced garlic

  8. 1/3 cup 78ml Olive oil

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Salad

  12. 1 1/2 cups 165g / 5.8oz Matchstick-size strips peeled celery root

  13. 1 1/2 cups 165g / 5.8oz Matchstick-size strips peeled carrots

  14. 1 1/2 cups 355ml Matchstick-size strips peeled beets

  15. 1 Mixed baby greens - (5 oz)

  16. Toasted hazelnuts -

  17. Crumbled goat cheese -

Instructions Jump to Ingredients ↑

  1. For Vinaigrette: Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)

  2. For Salad: Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.

  3. Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.

  4. This recipe yields 6 servings.

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