Celeriac salad with beets and apple
0
- Prep Time20 min
- Total Time20 min
- Makes4 to 6 servings
© Royalty-Free/Masterfile
Ingredients
3 tbsp vegetable or olive oil
2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp honey, or sugar
1/4 cup chopped fresh dill, or 1/4 to 1/2 tsp dried dillweed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 celeriac
4 medium beets, cooked (see tip) or 398-mL can baby beets
1 green apple
Instructions
Bring a large pot of water to a boil. In a large bowl, whisk oil with lemon juice, mustard, honey, dill, salt and pepper. Using a peeler or sharp knife, peel celeriac. Cut into quarters, then thinly slice using a food processor or mandolin. Add celeriac to boiling water. Once water reboils, drain immediately. Toss celeriac with dressing until evenly coated. Rub skins off cooked beets and core unpeeled apple. Then quarter and thinly slice. Add to celeriac and toss until evenly coated. Salad will keep well, covered and refrigerated, for up to 1 day.
Nutrition (per serving)
Calories 149, Protein 2.8g, Carbohydrates 21.1g, Fat 7.4g, Fibre 3.7g, Sodium 260mg.
What a wonderful combo -- mild celery-flavoured celeriac joins earthy beets and sweet apples in this beautiful salad that's fabulous with grilled steak or pork.
Chatelaine tip
To boil beets, place them in a large pot of unsalted water. Boil gently, uncovered, for 30 minutes or until barely tender. Drain, plunge beets into cold water, then peel.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.