These veggies rank pretty darn high in their nutrient density. Not only can you eat the root, you can also use the leaves for salads. Filled with vitamins and minerals (vitaminC, vitaminB6/folate, potassium, manganese) and fiber, they help to promote digestive health by feeding the good bacteria in your gut.
This recipe has evolved out of the same salad I was served at a family birthday party last fall. The beets, apple, celery root, and shallots were all fresh out of my cousin’s biodynamic garden. I couldn’t believe that with just 3-4 main ingredients you could get such a crowd-pleasing favorite.
This salad keeps well in the refrigerator for 3-5 days, but pairs nicely with just about every meal. Goes great with scrambled eggs in the morning, is an easy side or topping on a salad at lunch, and side for your dinner.
The apple cider vinegar and olive oil dress it up nicely and gives the salad a nice tang.
A food processor (Küchenmaschine) is not needed but will cut the prep time down to mere minutes. From start to finish this salad can be ready to eat in 8 minutes.
**is this the start of monthly vegetable jokes???…. maybe so.