Directions:
- For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
- Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
- For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.77 Kcal (1586 kJ) | ||
| Calories from fat | 254.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.28g | 44% | |
|---|---|---|---|
| Sodium | 693.09mg | 29% | |
| Potassium | 314.71mg | 7% | |
| Total Carbs | 26.38g | 9% | |
| Sugars | 14.76g | 59% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 114.72 Kcal (480 kJ) | ||
| Calories from fat | 77.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 44% | |
|---|---|---|---|
| Sodium | 209.92mg | 29% | |
| Potassium | 95.32mg | 7% | |
| Total Carbs | 7.99g | 9% | |
| Sugars | 4.47g | 59% | |
| Dietary Fiber | 1.99g | 26% | |
| Protein | 1.22g | 8% | |
| Vitamin C | 2.6mg | 14% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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