This is a quick and easy salad that is based on a classic celeriac remoulade, with added beetroot for some cheery colour.
Servings
4-6
Author:
Christina Stapper
The beauty of this recipe is that it is so simple and accommodating enough to adjust the ingredient ratios. If you want a sweeter salad, use more beets, if you want it less sweet with brighter flavour, use more celeriac and lemon!
Ingredients
0.5 cup mayonnaise
2 tbsp dijon mustard
1 tbsp lemon juice
Salt
-
Pepper
-
1-2 red beets
-
1 head celeriac
-
lettuce mix or microgreens
Directions
Whisk together mayo, mustard, lemon juice, salt and pepper (make sure you taste as you go, I like lots of dijon!) to make your creamy dressing
Peel beets and celeriac, use a grater or food processor to shred them, then toss together in a large bowl.
Pour dressing over tossed beet & celeriac, and mix to combine.
Serve over bed of salad or microgreens