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CELERIAC, APPLE AND BEET SALAD

 

The Scandinavian Kitchen
by Camilla Plum

This beautiful-looking salad is very good with both dark meat and fish.
Serves 4
 

INGREDIENTS

    • 3 hand-eating apples
    • 2 beets
    • 1¼ slice of celenac, peeled

    For the Dressing
    • 2/3 cup extra-virgin olive oil
    • Scant 1/4 cup cider vinegar
    • 3 cloves garlic, crushed
    • 1 tablespoon coarse sea salt
    • 1/2 teaspoon ground black pepper
    • 1 bunch of flat-leaf parsley, chopped
     

DIRECTIONS

Core the apples but do not peel off the skin, peel the beet and rinse the celeriac. Cut all into 1/4 in. dice—no bigger or you will not find the salad as satisfying to eat.

Mix together all the dressing ingredients, saving some parsley for garnishing. Toss the apples beet and celeriac with the dressing. The salad will turn every hue of shocking pink to purple and will look superb once scattered with bright green spots of parsley.
 

 

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