Trio of Salads Recipe

Name: Trio of Salads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound celery root, peeled, grated; 3 cups coarsely grated carrots (about 4); 3 8 1/4-ounce cans julienne beets, drained; Minced fresh parsley; Minced fresh chives; 3/4 cup olive oil; 1/4 cup red wine vinegar; 3 tablespoons Dijon mustard; 2 shallots, quartered; 1 garlic clove, halved; Pinch of sugar

Servings: persons

1 pound celery root, peeled, grated
3 cups coarsely grated carrots (about 4)
3 8 1/4-ounce cans julienne beets, drained
Minced fresh parsley
Minced fresh chives
3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 shallots, quartered
1 garlic clove, halved
Pinch of sugar

1
In large bowl, toss celery root with enough vinaigrette to season to taste.
2
Refrigerate 30 minutes.
3
Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste.
4
Arrange salads on platter.
5
Sprinkle with parsley and chives and serve.
6
Blend all ingredients in blender or processor until smooth.
7
Season to taste with salt and pepper.
8
(Can be prepared 3 days ahead.
9
Cover and refrigerate.)

537

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 pound celery root, peeled, grated, 3 cups coarsely grated carrots (about 4), 3 8 1/4-ounce cans julienne beets, drained, Minced fresh parsley, and more.

Yes, Trio of Salads 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.

Trio of Salads

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