Eating local in the winter can be hard in the North, but this will cure cravings for raw fresh food. Aside from the salt, pepper, and olive oil, most ingredients can still be found in the dead of winter from local farmers at the market. It makes a great alternative to coleslaw with burgers, or to serve with eastern European fare like pieroge or latkes.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.

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  • Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

Nutrition Facts

218.9 calories; protein 2.8g 6% DV; carbohydrates 22.2g 7% DV; fat 14g 22% DV; cholesterolmg; sodium 210.9mg 8% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2009
This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect and the apple added a nice juiciness and texture. Very easy to prepare too! Read More
(9)

Most helpful critical review

Rating: 3 stars
01/14/2013
I'm being generous even giving this recipe 3 stars! Just didn't do it for me or my hubby. If you do try it cut the vinegar by 1/2 (and I love vinegar!). So not worth having all the beet "blood" all over the kitchen! Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/03/2009
This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect and the apple added a nice juiciness and texture. Very easy to prepare too! Read More
(9)
Rating: 4 stars
05/01/2009
I really liked this once I got past the appearance. Of course the whole salad turns a uniform neon red from the beets and I found that unappetizing but the flavor combo of the veggies and the dressing was great. I kept to the recipe and used a food processor for quick shredding. It tasted best after sitting a couple hours. Served with herb roasted pork tenderloin and was a great accompaniment. Read More
(4)
Rating: 4 stars
11/22/2011
I just love the idea of this recipe = fresh ingredients in the winter time! I didn't have any beets so I made the recipe the first time without. The celery root is a must I think it adds a pepperiness that is just lovely. I thought the sauce was very sour due to equal amounts of Olive Oil and Cider Vinegar. I've made the recipe a second time and replaced the olive oil with some mayo and added less cider vinegar; the rest of the dressing I left the same. Another wonderful addition is some diced red bell pepper (in my case instead of the beet) this adds crunch and sweetness without adding more sugar. Read More
(3)
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Rating: 5 stars
04/16/2010
This is one great salad! I had to leave out the celeriac-- it's not easy to come by around here. The apple is a must-- it just goes so well with everything else. Thanks for the recipe Lynzee! Read More
(3)
Rating: 4 stars
11/21/2011
I gave it four stars. I followed the recipe to the letter but for me it lacked flavour. Next time I make it I will try using sesame oil instead of olive oil as I think it would better complement the crunchy texture of the vegetables used and give it more of an Asian taste. Read More
(2)
Rating: 5 stars
11/09/2009
This is delicious. The changes I made: I left out the celery root and just added in extra beets and carrots. I didn't have dijon mustard but felt like it needed some heat so I used regular mustard and a dash of dry mustard. Next time I make this I may try other veggies like radishes onions peppers etc. The beets have such a different flavor raw than when cooked which is good because I don't care for cooked beets! Read More
(1)
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Rating: 5 stars
02/03/2013
I don't especially like carrots. This salad is fabulous for using up carrots because they're suddenly yummy! It's super-easy and really really delicious. I didn't have the celeriac and I did add some mayo but this is a GREAT base recipe. I added some crumbled smoky bacon on top and that was really REALLY good. Read More
(1)
Rating: 5 stars
01/24/2011
This is a cheap easy-to-prepare fresh salad for the winter when our immune system really needs a boost. The cheery colour is an added bonus. Don't leave anything out of this salad! The dressing is delicous too. I just used a tablespoon less apple cider to lessen the sour flavour. I think I will be making this salad often from now on! Read More
(1)
Rating: 5 stars
01/04/2013
Had a gathering of 9 ladies to dinner. Didn't want a "salad" to go with my tureen of beef stew. This looked more interesting! Not only was it a great hit but was glad there was left over for me the next day. I grated veggies day before and refrigerated each separately. Then layered them in a glass serving bowl added the apple and the dressing and Wow what a hit! Did use a wee bit less vinegar as one reviewer suggested Read More
Rating: 3 stars
01/14/2013
I'm being generous even giving this recipe 3 stars! Just didn't do it for me or my hubby. If you do try it cut the vinegar by 1/2 (and I love vinegar!). So not worth having all the beet "blood" all over the kitchen! Read More