Celery Root, Carrot and Beet Salad Recipe

Name: Celery Root, Carrot and Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons minced shallots; 2 tablespoons white wine vinegar; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 1 tablespoon Dijon mustard; 2 teaspoons minced garlic; 1/3 cup olive oil; 1 1/2 cups matchstick-size strips peeled celery root; 1 1/2 cups matchstick-size strips peeled carrots; 1 1/2 cups matchstick-size strips peeled beets; 1 5-ounce package mixed baby greens; Toasted hazelnuts (optional); Crumbled goat cheese (optional)

Servings: persons

3 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 cup olive oil
1 1/2 cups matchstick-size strips peeled celery root
1 1/2 cups matchstick-size strips peeled carrots
1 1/2 cups matchstick-size strips peeled beets
1 5-ounce package mixed baby greens
Toasted hazelnuts (optional)
Crumbled goat cheese (optional)

1
Whisk first 6 ingredients in small bowl.
2
Add oil and whisk to blend well.
3
Season to taste with salt and pepper.
4
(Can be prepared 1 day ahead.
5
Cover and refrigerate.
6
Let stand 30 minutes at room temperature before using.)
7
Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes.
8
Using slotted spoon, transfer to medium bowl.
9
Add beets to pot and cook 5 minutes.
10
Drain beets; transfer to another medium bowl.
11
Cool vegetables.
12
Toss greens in large bowl with enough vinaigrette to coat.
13
Toss celery root and carrots with enough vinaigrette to coat.
14
Toss beets with enough vinaigrette to coat.
15
Spoon vegetables over greens.
16
Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons minced shallots, 2 tablespoons white wine vinegar, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, and more.

Yes, Celery Root, Carrot and Beet Salad 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.

That's it — enjoy your meal!

Celery Root, Carrot and Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions