This vibrant salad is a perfect makeahead side dish because, with a little time in the fridge, the dill and the dressing have a chance to work their magic on the root vegetables. To speed up the prep, slice the celery root and beets with a mandoline first, then cut them into matchsticks.
- Prep time 40 minutes
- Total time 1 hour & 45 minutes
Ingredients
Salad:
Dressing:
Method
Salad: In large saucepan of boiling salted water, blanch celery root for 1 minute. With slotted spoon, remove to bowl of ice water to cool; drain. Repeat with beets, blanching for 3 minutes.
In large bowl, mix together celery root, beets, carrots and dill. Set aside.
Dressing: In small bowl, whisk together lemon juice, oil, honey and salt; stir in cornichons, capers and shallot.
Assembly: Pour dressing over vegetables; toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
Nutritional facts per each of 10 servings: about
- Fibre 3 g
- Sodium 436 mg
- Sugars 9 g
- Protein 2 g
- Calories 115.0
- Total fat 6 g
- Potassium 355 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 6.0
- Folate 21.0
- Calcium 3.0
- Vitamin A 49.0
- Vitamin C 13.0
