About this recipe: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.
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
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Method Prep:30min › Ready in:30min
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.
Scatter the beetroot, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.