Beetroot & Celeriac remoulade

Recipe idea
Celeriac & Beetroot Remoulade
From ‘100 great recipes – Farmers Markets’ by Jacqeline Bellefontaine

A tasty winter salad – great with cheese, homemade bread or as a side dish.

350g celeriac
2tsp lemon juice
½ tsp salt
175g raw beetroot

1 tsp mustard powder/ English mustard
1 egg yolk (pasteurized)
2 tbsp white wine vinegar
150ml extra virgin olive oil
Salt & freshly ground black pepper

1.    Clean and peel the celeriac and coarsely grate or shred. Use the coarse grater attachment of a food processor for speed.
2.     Place in a bowl with the lemon juice and salt and toss well. Allow to stand for 30 minutes. Rinse and drain, squeezing out any excess water.
3.    Peel and coarsely grate or shred the beetroot and add to the celeriac.
4.    Whisk together the mustard, egg yolk and vinegar, then very slowly whisk in the olive oil until a thick sauce is formed. This can also be done in a food processor. Season with a little salt and pepper.
5.    Add enough dressing to moisten the vegetables and toss to combine. Serve cold. Chill any remaining dressing and use within 3 days.

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