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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
5 2- to 2 1/2-inch-diameter beets, tops trimmed |
3 tablespoons minced fresh chives |
shallot-mustard dressing |
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 |
Directions:
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.
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.)
3. Arrange salads on platter and serve.
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