Beets And Celery With Mustard Dressing
|Celery stalks||6 (With Leaves)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Vegetable oil||175 Milliliter (3/4 Cup)|
|Grained mustard||25 Milliliter (2 Tablespoon)|
|Wine vinegar||25 Milliliter (2 Tablespoon)|
|Ground pepper||To Taste|
Scrub beets thoroughly and leave stem and root ends attached.
Place in baking dish and bake, covered, in 300Â°F (150Â°C) oven for about 1 hour or until fork tender.
Let cool, peel and slice into large bowl.
Cut leafy tops from celery and reserve for garnish; slice stalks thinly and combine with beets.
Stir in walnuts.
Dressing: In food processor or blender, blend together oil, mustard, vinegar, egg yolk, and salt and pepper to taste.
Pour over vegetable mixture and stir gently.
Cover and refrigerate for up to 3 days.
Transfer to large serving bowl and garnish with reserved celery leaves.