Submitted by editor
This robust salad is best prepared a day ahead and stirred a couple of times while chilling. The rosy beet colour will permeate the salad.
Adapted from a recipe courtesy of Anna Olson, Fresh with Anna Olson (Food Network Canada)
4 servings
1 lb. whole beets (about 4 medium)
1 1/2 lb. Yukon Gold potatoes
1 lb. celery root (1 medium)
6 tbsp oil
Salt and pepper to taste
1 tbsp white vinegar
1 tbsp horseradish
1 tsp mustard
2 tbsp chopped fresh dill
1/4 cup mayonnaise
1/3 cup sour cream
1. Preheat oven to 350°F.
2. Peel and dice the beets, celery root and potatoes. Place each in separate baking dishes and toss each with 2 Tbsp of oil and season lightly. Cover each dish with foil and bake until each is tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool.
3. Whisk vinegar, horseradish, mustard, dill, mayonnaise and sour cream together. Stir in cooled vegetables and season to taste.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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