This is totes moreish – I ate a whole bowl of it to accompany a quiche for dinner last night. I really love celeriac; it’s one of my favourite vegetables. I love how versatile it is, and how different it tastes depending on how you cook it. It’s nutty and chewy in a gratin like this beauty, or in a soup where it goes soupa creamy (geddit?).
Here it’s crunchy and soaks up the dressing beautifully. It also soaks up the beetroot, hence the insane PINKNESS of this dish. But who wouldn’t want a pink salad?
Here’s how to make it!
Celeriac, Beetroot, Apple, Stilton and Walnut Salad
(serves around 6 people)
1 celeriac, grated
4 beetroots, grated
1 apple, grated
4 tablespoons low fat yoghurt
1 tablespoon mayonnaise
1 tablespoon capers
splash of cider vinegar
juice of two lemons
a small handful of chopped parsley
a handful of halved walnuts
a handful of crumbled stilton
a generous seasoning of salt and pepper
- Just mix everything together and serve!
I’m linking up with Jacqueline of Tinned Tomatoes‘ and Lisa’s Kitchen’s No Croutons Required veggie soup and salad challenge for this one – have a look for some more ideas to spice up your salads and soups!