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

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

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.