Celery and Beet Salad

112

The heat is on, and apparently, not only in Florida. I do not want to get into climate change discussions, but it really is getting much hotter. Some days I find it almost hard to breathe. So in these hot days I try to cook light, with lots of fresh salads. The following is one of my experiments that turned successful. It is one of the easiest and most refreshing salads to make, especially on a hot summer day.

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1 medium celery root, peeled
2 medium beets, peeled
1 cup of celery leaves and young stalks
Juice from 1 lemon
1 tbs extra virgin olive oil
Salt

Shred the celery root and the beets. If using a food processor, use the shredding disc attachment on the side with the larger holes. Or you can grate the vegetables manually, using the large holes on the grater.

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Thinly chop the celery stalks and leaves and place in a large bowl. Add the shredded roots, lemon juice, oil and salt. Mix well and serve.

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For more variety, you may replace the above dressing (lemon, oil, salt) with classic vinaigrette dressing for a creamier feel.

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