Celery Root and Beet Salad

Recipe by Debbwl
READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. 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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