Winter salad

    (16)
    30 min

    A delicious salad made with vegetables that are available everyday of the year. Grated beetroot, celeriac and carrots are tossed with cubed apples in a mustard and olive oil dressing.


    16 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil
    • 4 tablespoons apple cider vinegar
    • 1 teaspoon English mustard
    • 1 teaspoon Dijon mustard or to taste
    • 1 tablespoon honey or to taste
    • salt and pepper to taste
    • 1 beetroot, peeled and grated
    • 1 small celeriac (celery root), peeled and grated
    • 1 large carrot, peeled and grated
    • 1 small Cox apple, peeled, cored, and cubed

    Method
    Prep:30min  ›  Ready in:30min 

    1. Place the olive oil, vinegar, English mustard, Dijon mustard and honey into a screw top jar. Seal and shake to blend the salad dressing. Season to taste with salt and pepper.
    2. Scatter the beetroot, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (13)

    by
    9

    This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect, and the apple added a nice juiciness and texture. Very easy to prepare, too!  -  01 Mar 2009  (Review from Allrecipes US | Canada)

    by
    4

    I really liked this, once I got past the appearance. Of course, the whole salad turns a uniform neon red from the beets and I found that unappetizing, but the flavor combo of the veggies and the dressing was great. I kept to the recipe and used a food processor for quick shredding. It tasted best after sitting a couple hours. Served with herb roasted pork tenderloin and was a great accompaniment.  -  28 Apr 2009  (Review from Allrecipes US | Canada)

    by
    3

    I just love the idea of this recipe = fresh ingredients in the winter time! I didn't have any beets, so I made the recipe the first time without. The celery root is a must, I think, it adds a pepperiness that is just lovely. I thought the sauce was very sour due to equal amounts of Olive Oil and Cider Vinegar. I've made the recipe a second time and replaced the olive oil with some mayo and added less cider vinegar; the rest of the dressing I left the same. Another wonderful addition is some diced red bell pepper (in my case, instead of the beet), this adds crunch and sweetness without adding more sugar.  -  22 Nov 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate