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Prep time: 20 minutes / Cooking time: 5 minutes / Serves: 4 as a side dish
½ celeriac root
2 medium beetroots
1 green apple
chopped parsley, large handful
chopped walnuts, large handful
pomegranate seeds, large handful
2 tbsp avocado oil
2 tbsp lemon juice
2 tsp maple syrup
1 small garlic clove, grated finely
2 tsp wholegrain mustard
salt and pepper, to taste
Put a small frying pan on a medium heat and dry roast walnuts until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily. Chop roughly once cool.
Whisk all dressing ingredients together in a small bowl. Season with salt and pepper to taste.
Wash your apple well. Peel carrots, beetroots and celeriac root.
Slice all your vegetables thinly (if you have the necessary equipment for this, now it’s the time to use it!) with a sharp knife and then cut them into thin matchsticks. Slice celeriac and apple first and sprinkle them both with a bit of lemon juice to prevent discoloration. Set aside. Next tackle the carrots and finally the beetroots.
Place all the veggies in a large mixing bowl apart from a few strands of celeriac, which you may want to save until the end so that they don’t get all pink from the beetroot (that’s a purely an aesthetic consideration.
Mix all the vegetables together with chopped parsley and the dressing you made earlier.
Transfer to a serving bowl, add celeriac you saved earlier. Sprinkle the salad with extra parsley, toasted walnuts and pomegranate seeds.
Recipe Source: Lazy Cat Kitchen www.lazycatkitchen.com