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1
Preheat the oven to 350F.
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2
For baby beets, slice the tops off 1/2 inch above the stem and place on a baking pan.
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3
Toss beets with just enough olive oil to evenly coat; add a little water to the bottom of the pan.
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4
Cover and bake for about 25 minutes, then test the beets by inserting a paring knife into the center of one.
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5
The knife should slip out easily when you pick it up.
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6
If not, continue to cook for 510 more minutes.
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7
Cool, then rub the skins off with a paper towel.
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8
For larger beets, slice off the tops 1/2 inch above the stem and roast on a baking pan in the oven without covering and without water for about 40 minutes.
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9
Test doneness in the same manner.
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10
When they are cool enough to handle, peel with a sharp paring knife.
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11
Place sliced or diced beets in a bowl and toss to coat with dressing.
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12
Let marinate for 10 minutes.
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13
Serve the beets simply dressed or with sliced red onion, arugula or spinach, and crumbled goat cheese or shaved ricotta salata for a more substantial salad.
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14
Whisk all ingredients together in a small bowl.
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15
Whisk all the ingredients together in a small bowl.
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16
In a large mixing bowl, whisk together the mayonnaise and mustard.
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17
There are generally two ways to prepare celery root for remoulade.
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18
Some people like it grated (in a food processor or by hand) and tossed raw with the dressing.
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19
But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them.
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20
The grated way is good raw, because I think it gets a little moister.
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21
The blanched matchsticks are appealing because the cooking process brings out the flavor more.
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22
If you choose to blanch the root, cover the matchsticks with acidulated water (water with the juice of 1 lemon and a pinch of salt) as you do your slicing, to avoid discoloration.
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23
When youre done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain.
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24
Rinse them briefly with cold water, then dry thoroughly.
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25
When cool, toss the celery root with the dressing and season with salt and pepper.
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26
Toss the carrots, lemon juice, and walnut oil together in a bowl.
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27
Season with salt.
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28
Taste, adding more lemon juice or salt as needed.
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29
Split the cucumbers in half and use a melon baller or teaspoon to scoop out the seeds.
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30
Thinly slice cucumber and place in a medium bowl with the onion, sour cream, dill, and vinegar.
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31
Use a rubber spatula to combine well.
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32
Season with salt and pepper.
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33
Taste and add salt or vinegar, as needed.
