Friday, September 26, 2014

Celeriac and Beet Salad with Lemon, Chili and Mint


1 large carrot, peeled
1 medium beet, peeled
1/2 large celeriac, ends trimmed and peeled
a large handful fresh mint leaves, finely chopped
1-2 chilies, finely chopped
the juice of 1 medium lemon
a few good glugs of extra virgin olive oil
fine sea salt and freshly ground black pepper


Finely shred the carrot, beet and celeriac either using a mandolin, grater or your food processor. Combine in a bowl (leave the beet out until the end if you don't want it to completely color everything with its juices), add mint and chili and mix well to combine. Dress with lemon juice and olive oil. Season really well with plenty of sea salt and freshly ground black pepper. Serve immediately.

Serves 2-3


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