Celeriac and beet salad with lemon, chilli & mint

Celeriac and beet salad with lemon, chilli & mint

Recipe, styling and photography by Emma Galloway.

Serves 2-3

Missing the crunch and zing of a fresh salad in the depths of winter? Here’s the perfect thing to add to your plate of slow-cooked, wintery food.

Ingredients
1 large carrot, peeled
1 beetroot, trimmed, peeled
1⁄2 large celeriac (see Note), trimmed, peeled
1 large handful of fresh mint leaves, finely chopped
1 red bird’s-eye chilli, seeds removed (optional), finely chopped
juice of 1 lemon
a few good glugs of extra virgin olive oil
fine sea salt and freshly ground black
pepper, to taste

Method
Finely shred the carrot, beetroot and celeriac using a mandolin, grater or food
processor.

Combine the vegetables in a bowl (add the beetroot at the end if you don’t want it to
colour everything with its juices). Add the mint and chilli, and toss well to combine.
Dress with the lemon juice and olive oil. Season really well with the salt and pepper.

Serve immediately.

Note
If you can’t get your hands on celeriac, substitute turnip, swede or kohlrabi. They have a
similar colour and texture, but completely different flavour.

2018-07-02T22:21:29-07:00

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