Winter Vegetable Salads

Healthycooking's picture

Dec. 29, 2011


Beets 8 Ounce (3 nos.)
Celery root 8 Ounce (1 small sized one)
Kosher salt To Taste (optional)
Carrots 8 Ounce (3 large ones)
Extra virgin olive oil 1 Teaspoon
Fresh black pepper To Taste (few grinds)
Greens 4 Ounce (frisee (curly endive), dandelion, rocket, or chard)
Parsley 2 Tablespoon , finely chopped
Vinaigrette 1
Shallot 1 , chopped fine
Champagne/White wine vinegar 1 1/2 Teaspoon
Extra virgin olive oil 1/4 Cup (4 tbs)



1. Start by cutting the stem and root end from the celery root and then peel and halve it,also cut the halves into 1/16-inch-thick slices, and then cut the slices into matchsticks

2. Take the beats and scrub them gently


2. In a shallow roasting pan, lay the beats and sprinkle about 3 tablespoons of water over them

3. Now roast for about 1 hour

4. Once the beats have roasted completely, and set aside the beats to let them cool along with the chopped matchsticks

4. In a small bowl, put the matchsticks in it, and add fresh water to cover the bowl, then add salt until the water is very salty and tastes like sea water, set the bowl aside for 15 minutes

5. Take the celery root, and drain it, then rinse in fresh water, and set aside, take the the carrots and cut into 3-inch pieces, make sure to slice the pieces lengthwise into 1/16-inch-thick slices and then cut the slices into matchsticks

6. In a saucepan, pour 2 cups of water and add salt until it tastes like sea water, then boil it and cook the carrot matchsticks for about 4 minutes, later drain it, and rinse in fresh water for about 30 seconds, and set aside to cool

7. In a skillet, combine 1 tablespoon of water, oil, and salt and pepper to taste and heat it, then continue by adding the greens and cook, for about 2 minutes, until the ingredeints are tender and drooping, once cooked lift the greens from the pan using tongs and transfer to a small bowl to cool

8. To make the vinaigrette, in a glass bowl, mix the chopped shallot with vinegar and let it sit for 30 minutes

9. Meanwhile, whisk the oil into the vinegar until combined properly together and season to taste with salt and pepper

10. In a bowl, add the beets, celery root, carrots, and greens individually with a little dressing, then continue by adding the celery root and carrots with a tablespoon of parsley each

11. On a cool platter, pile the salads and serve


12. Can also be served with a sauce of your choice or garlic bread toasted

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 4