Celery Root Salad

Share this post

Recipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
3 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup celery root, peeled and cut in 1-inch dice
1 cup potato, sweet potato (peeled), and/or fennel bulb, cut into 1-inch dice
1 tablespoon finely chopped shallot or scallion
1 tablespoon dill or parsley (optional)

PREPARATION

  • Preheat oven to 425 °F.
  • Whisk together vinegar, oil, honey, mustard, salt, and pepper.
  • Toss vegetables with about half of the dressing.
  • Place on a rimmed baking sheet and roast until just fork tender, about 12–15 minutes. Toss once half way through roasting.
  • Place warm vegetables in a bowl and toss with the scallion or shallot, herbs if using, and the rest of the dressing.
  • Serve warm or at room temperature.

Serves 2–3. Prep time, 15 minutes; cook time, 15 minutes.

Cook’s note: Recipe may be doubled if quantities permit. Delicious with a variety of root and other veggies.

Sign up for our monthly newsletter

 

More recent articles:

Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016
Food:
Fun-loving fruit with antioxidants to boot
June 20, 2016
Food:
How (and why) to grill every fruit, every day
June 15, 2016
Food:
A tale of two cherries
June 7, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.