Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.
Recipe information
Yield
Serves 4
Ingredients
5 2- to 2 1/2-inch-diameter beets, tops trimmed
3 tablespoons minced fresh chives
3 cups grated peeled celery root (from about one 1 1/4-pound celery root)
1 tablespoon fresh lemon juice
1 tablespoon fresh minced parsley
1/2 teaspoon celery salt
3 cups grated peeled carrots
2 tablespoons minced fresh tarragon
Preparation
Step 1
Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
Step 2
Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
Step 3
Arrange salads on platter and serve.
