Beet And Celery Root Salad With Watercress Recipe

Name: Beet And Celery Root Salad With Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch watercress; 1 pound beets (about 3 medium); 1 pound celery root (about 2 medium); 1 hard-boiled egg; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt, or to taste; A few grinds of white or black pepper; 5 tablespoons white wine or cider vinegar; 1 raw egg yolk (optional); 5 tablespoons neutral-flavored or olive oil; 1 tablespoon finely chopped chives or scallions

Servings: persons

1 bunch watercress
1 pound beets (about 3 medium)
1 pound celery root (about 2 medium)
1 hard-boiled egg
1 teaspoon Dijon mustard
1 teaspoon kosher salt, or to taste
A few grinds of white or black pepper
5 tablespoons white wine or cider vinegar
1 raw egg yolk (optional)
5 tablespoons neutral-flavored or olive oil
1 tablespoon finely chopped chives or scallions

1
Wash and dry the watercress. Remove the stems, tear or cut into bite-size pieces, and set aside.
2
Wash the beets and celery root and trim off the ends. Cut in half or quarters. Place in a steamer over a few inches of boiling water, cover tightly, and steam over medium heat until tender when pierced with a fork. The celery root will take about 20 minutes and the beets about 35 minutes. Remove the pot from the stove and uncover. When the vegetables are cool enough to handle, peel them with a sharp paring knife, removing any bad spots. Julienne the vegetables by cutting them into 1/4-inch slices. Stack the slices, and cut again into 1/4-inch slices. Cut crosswise into 2-inch pieces. Place the cut pieces in a serving bowl.
3
Mash the hard-boiled egg in a small bowl. Set aside.
4
Combine the mustard, salt, pepper, and vinegar in a small bowl. Whisk in the raw egg, if desired, then the oil. Add the mashed egg. Pour the dressing over the root vegetables and gently toss to distribute the dressing evenly.
5
Add the watercress to the root vegetables, tossing to coat with the dressing. Sprinkle the chopped herbs on top as a garnish.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch watercress, 1 pound beets (about 3 medium), 1 pound celery root (about 2 medium), 1 hard-boiled egg, and more.

Yes, Beet And Celery Root Salad With Watercress falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet And Celery Root Salad With Watercress

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