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Trio Of Salads

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
		Beets	1	Servings

INGREDIENTS

1	lb	Celery root, peeled grated
3	c	Coarsely grated carrots
		about 4
3		Julienne beets, 8 1/4
		ounce drained
		Minced fresh parsley
		Minced fresh chives
3/4	c	Olive oil
1/4	c	Red wine vinegar
3	T	Dijon mustard
2		Shallots, quartered
1		Garlic clove, halved
1	pn	Sugar
		Servings

INSTRUCTIONS

For Salad: In large bowl, toss celery root with enough vinaigrette to
season to taste. Refrigerate 30 minutes.  Toss carrots and beets in 2
separate bowls with enough vinaigrette,  salt and pepper to season to
taste. Arrange salads on platter.  Sprinkle with parsley and chives and
serve.  For Vinaigrette: Blend all ingredients in blender or processor
until  smooth. Season to taste with salt and pepper. (Can be prepared 3
days  ahead. Cover and refrigerate.) Makes about 1 1/3 cups.  Bon
AppÃ©tit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris  Per
serving: 1576 Calories; 165g Fat (91% calories from fat); 6g  Protein;
30g Carbohydrate; 0mg Cholesterol; 921mg Sodium  NOTES : Epicurious
Posted to MC-Recipe Digest by shade  <liveoak@polaris.net> on Apr 13,
1998

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“When praying, don’t give God instructions – just report for duty.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2214 Calories From Fat: 1463 Total Fat: 165.8g Cholesterol: 0mg Sodium: 932.7mg Potassium: 3993.2mg Carbohydrates: 174.7g Fiber: 37.5g Sugar: 81.2g Protein: 25.9g