Author Notes
A colorful take on the french classicc. —laura kinsey
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Ingredients
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2
small golden beets, peeled, leaves & stems reserved
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1/4 cup
parsley leaves
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1
large celery root, about 1.5 lbs, trimmed & peeled
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1 cup
mayonnaise
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2 tablespoons
creme fraiche
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2 tablespoons
Dijon mustard
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2 tablespoons
lemon juice
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1 teaspoon
salt
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Black pepper, to taste
Directions
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Wash and dry the beet greens and stems. Slice stems into 1/2" pieces. Thinly slice beet greens and parsley leaves. Using a box grater or the shredder disc of a food processor, grate the beet and celery root.
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Combine the mayonnaise, creme fraiche, mustard, lemon juice, and salt in a large bowl. Add black pepper to taste, whisk together and set aside.
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Transfer the celery root and beets to the mayonnaise mixture. Add the parsley, beet greens and stems and toss to coat. Season to taste with salt and pepper and serve.
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