Crunchy Root Vegetable Salad

Some might be bewildered by the gnarled knob, topped with celery-like leaves, found in this week’s box. Earthy celeriac (aka celery root), has similar notes, but is milder tasting than its more widely recognized relative, stalk celery. Like celery, celeriac can be thinly sliced and eaten raw, as in this salad, but in the winter, its dense texture and mild flavor, lends itself to a creamy purée, excellent for a side dish or soup, especially when paired with potatoes.

Adding the beets last will lessen their juices from coloring the other vegetables.

4 to 6 servings

2 tablespoons apple cider vinegar

1 tablespoon grainy mustard

1 teaspoon granulated sugar

3 tablespoons extra virgin olive oil

1 small to medium beet, peeled and cut into matchsticks

1 small to medium celeriac bulb, peeled and cut into matchsticks

2 tablespoons fresh lemon juice

1 small to medium carrot, peeled and cut into matchsticks

2 tablespoons chopped fresh parsley

Sea or Kosher salt salt and freshly ground pepper

Caraway seeds, optional

In a small bowl or jar, combine the vinegar, mustard and sugar. Add the oil and whisk (or shake if using a jar) until emulsified. Set aside.

Prepare the beet and place in a paper towel to absorb excess juice. Set aside.

In a large bowl, combine the celeriac and lemon juice. Add the carrot and the parsley and stir to combine. Add the dressing and stir to combine. Add the beets and season with salt and pepper and stir gently to combine. Refrigerate the salad for 30 minutes, or more, to allow the flavors time to meld. Just before serving, sprinkle with caraway seeds, if desired.


  • Use a mandoline to thinly slice the vegetables, then cut again for matchstick-sized pieces.

  • Add chopped walnuts or golden raisins for added texture and flavor.

  • In the fall, add a julienned apple to the salad.