Raw-Beet and Celery-Root Salad
Bright, crunchy, and infinitely pairable—this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious—the vitamin C boosts how much of the good-for-you nutrients your body can absorb.
Ingredients
- 1/2 celery root, peeled and sliced into thin matchsticks (2 cups)
- 1 beet, red or golden (or a combination), peeled and sliced into thin matchsticks (2 cups)
- 1/4 red onion, thinly sliced (1/2 cup)
- 1 cup packed fresh parsley leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup toasted pine nuts
- 1/2 cup shaved Parmesan cheese (1 ounce)
- Kosher salt and freshly ground black pepper
Directions
Instructions Checklist-
Step 1
Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.
Cook's Notes
Create crunchy matchsticks out of the hardy vegetables by using a mandolin to make thin and even slices, then stack and slice them into thin sticks using a chef's knife. Alternatively, make quick work of prep by using the slicing attachment of your food processor.
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