Recipe information
Yield
Serves 6
Ingredients
For vinaigrette
3 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 cup olive oil
For salad
1 1/2 cups matchstick-size strips peeled celery root
1 1/2 cups matchstick-size strips peeled carrots
1 1/2 cups matchstick-size strips peeled beets
1 5-ounce package mixed baby greens
Toasted hazelnuts (optional)
Crumbled goat cheese (optional)
Preparation
For vinaigrette:
Step 1
Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
For salad:
Step 2
Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.
Step 3
Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.
