Celeriac

Celeriac, Carrot & Beet Salad

1 1/2 cups each: matchstick strips of peeled celeriac, carrots and beets
5 ounces of salad greens
toasted hazelnuts and crumbled goat cheese, to taste (optional)

Vinaigrette
3 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 cup olive oil
Salt and pepper to taste

Cook celeriac and carrots in a pot of boiling salted water until crisp tender, about 4 minutes. Using slotted spoon, transfer to a bowl; cool. Add beets to the water and cook 5 minutes. Drain beets; transfer to another bowl; cool.

For vinaigrette, whisk first six ingredients together in a small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper.

In a large bowl, toss greens with enough vinaigrette to coat. In a separate bowl, toss cooled celeriac, carrots and beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese.

Serves 8.

Adapted from fooddownunder.com.

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