Beetroot and celeriac
salad with mustard
mayonnaise
 

 

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A beetroot and celeriac salad is an interesting and unusual way of serving these two root vegetables.  They go together well – each with its own dressing – and are kind of conjoined with the mustard mayonnaise which also adds a sharpness.

Preparation Time             30  Mins

Elapsed Time                 1.5  Hrs

Ingredients

For     6  portions

500 gms          Beetroot  - cooked

750 gms          Celeriac

1 tsp               Honey  - runny

1                    Lemon  - juice of

1 tbs               Mustard  - Dijon

4 tbs               Olive oil

                      Salt

1 tbs               Vinegar  - white wine

For the mayonnaise

1                    Egg yolk

2 tsp               Mustard  - whole grain

20 cl               Olive oil

1 pinch            Salt

1 tbs               Vinegar  - white wine

Method

Cut the celeriac into thin strips, put it in a fine strainer, sprinkle with salt and leave for one hour.

In the meantime, make a vinaigrette by beating together the vinegar, mustard and honey.  Then, beating continuously, gradually add the oil –to obtain a homogeneous mixture.

Cut the beetroot into thin strips and place it in a salad bowl.  Sprinkle it with lemon juice and olive oil.

To prepare the mustard mayonnaise…

Beat together the egg yolk and mustard.  While continuing to beat, add the olive oil – at first in very small drops.  Add a pinch of salt and the vinegar.  Let it rest in a fridge.

Final assembly…

Rinse the celeriac, dry it and mix in the vinaigrette.  Keep in a fridge until the moment of serving.

To serve…

Put the celeriac and beetroot next to each other in the salad bowl and serve with the mayonnaise

separate.

 

 

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