Trio of Salads Recipe

  • 1 pound celery root, peeled, grated
  • 3 cups coarsely grated carrots (about 4)
  • 3 8 1/4-ounce cans julienne beets, drained
  • Minced fresh parsley
  • Minced fresh chives
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 shallots, quartered
  • 1 garlic clove, halved
  • Pinch of sugar
  1. In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
  2. 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.
  3. 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.