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.
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)
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)
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)