|
|||
Sign in to your account |
New Here? Join Chatelaine.com in 2 easy steps. |
||
|
Email Address: |
|||
|
Password: ( Did you forget? ) |
|||
| Remember me next time! | |||
| subscribe to magazine | français
what's hot now
PRINT
© Royalty-Free/Masterfile
Ingredients
- 3 tbsp ( 45 mL) vegetable or olive oil
- 2 tbsp ( 30 mL) freshly squeezed lemon juice
- 1 tsp ( 5 mL) Dijon mustard
- 1 tsp ( 5 mL) liquid honey or sugar
- 1/4 cup ( 50 mL) chopped fresh dill or 1/4 to 1/2 tsp (1 to 2 mL) dried dill weed
- 1/4 tsp ( 1 mL) each of salt and freshly ground black pepper
- 1 celeriac
- 4 medium beets, cooked (see tip) or 14 oz (398 mL) can baby beets
- 1 green apple
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.
- 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.
-
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.
- 2.8 g protein
- 7.4 g fat
- 21.1 g carbohydrates
- 3.7 g fibre
- 1.3 mg iron
- 60 mg calcium
- 260 mg sodium
- 149 calories
