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Celeriac & Beetroot Salad

April 24, 2017 by Julie Biuso Leave a Comment

Here’s an interesting way to serve celeriac raw. Shave peeled celeriac and Chioggia beetroot (the type with concentric white and blush red rings), or golden beetroot, thinly on a mandoline, toss with lemon juice and salt and mix with sliced red onion, fresh orange or pink grapefruit segments, walnuts or pine nuts. Add heaps of chopped parsley and a little fresh marjoram if you have it. Drizzle with lemon-infused oil. This makes a refreshing starter for a rich dinner. Nice.

Celeriac & walnuts

Make sure the walnuts you use are fresh

Easier still, if you have a perfect specimen, serve thick slices with a good dry aged cheddar, the sharper and tangier the better, along with olives and gherkins, and sliced chorizo or garlicky salami, as a nibble platter with wine.

Also see Celeriac for other recipe suggestions, tips and information and Potato & Celeriac Mash with Crispy Bacon

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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