Beetroot
and celeriac |
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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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