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Celery Root and Beet Salad
Difficulty Level Easy
We have seen the last of the late fall greens here in Toronto, so there won't be much in the way of a green salad for us until spring. Now is the time to turn to other vegetables for a winter salad. I've made winter salads from roasted vegetables before and I made my beet, avocado and pea shoot salad this week for a pot luck.
Don't be put off by the odd appearance of celery root, also known as celeriac. When I was in the grocery store this week and picked up the celery root the woman standing next to me actually stared at me as though she couldn't believe I would cook something that looked like that. If you like celery you'll like celery root, with it's slightly earthy and subtle taste.
This recipe is nice because the celery root is uncooked, so you get a nice crunch. The beets give it a beautiful red colour. This recipe takes a bit of time for the beets to cook, but you can always roast them the night before and then just assemble the salad the next day and set it aside for the flavours to blend while you made the rest of your dinner.
INGREDIENTS
| 6 medium beets (2 1/4 lb with greens), | trimmed, leaving 1 inch of stems attached |
| 1 (1‑lb) | celery root |
| 2 tablespoons plus 2 teaspoons | fresh lemon juice, plus additional to taste |
| 2 tablespoons | minced shallot |
| 1/4 cup | olive oil |
| 3/4 teaspoon | salt |
| 1/2 cup | chopped walnuts (2 oz), toasted and cooled |
PREPARATION:
- Put oven rack in middle position and preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
- While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
- Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
- Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
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