Celeric and Beet Salad
Celeriac and Beet Salad with Lemon, Chilli & Mint
If you can't get your hands on celeriac, just use extra carrot or beetroot. Turnip, swede or kohlrabi would also be interesting substitutes. They would give a similar colour and texture but completely different flavour. I went for 2 whole birds eye chillies, I love chilli and this was nearly too much for me. If you don't like too much chilli just add a little bit to taste, or remove the seeds before finely chopping to lessen the blow. I happily ate this entire salad myself for lunch, but if you aren't as greedy as me it would serve 2 or even more as a side.
Serves 2-3
1 large carrot, peeled
1 medium beetroot, ends trimmed and peeled
1/2 large celeriac, ends trimmed and peeled
a large handful fresh mint leaves, finely chopped
1-2 birds eye chillies, finely chopped
the juice of 1 medium lemon
a few good glugs of extra virgin olive oil
fine sea salt and freshly ground black pepper
Finely shred the carrot, beetroot and celeriac either using a mandolin, grater or your food processor. Combine in a bowl (leave the beetroot out until the end if you don't want it to completely colour everything with it's juices), add mint and chilli and mix well to combine. Dress with lemon juice and olive oil. Season really well with plenty of sea salt and freshly ground black pepper. Serve immediately.