Category:
Salads

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Recipe Courtesy of Culinary Institue of America

Super easy

For the vinaigrette:

1 tablespoons finely diced shallot
1/2 cups blueberry vinegar
1 teaspoons finely chopped fresh thyme
1 lemon's juice
1 cups extra-virgin olive oil
Salt and pepper, to taste
Sugar, to taste

For the salad:

1 celery root, sliced paper-thin
4 bunches baby golden beets, roasted, peeled and cut into halves or quarters
4 bunches baby Chioggia beets, roasted, peeled and cut into halves or quarters
3 oranges, peeled and segmented
1/2 cups blueberries
1/2 cups chervil leaves
4 bunches baby red beets, roasted, peeled and cut into halves or quarters
2 tablespoons candied orange zest

Roasted Beet Salad with Blueberry Vinaigrette Directions

In a glass bowl, mix the shallots with the blueberry vinegar. Let sit for 10 minutes. Add the thyme and

lemon juice. Slowly whisk in the olive oil. Season with salt and pepper and sugar.

Toss the sliced celery root with just enough vinaigrette to lightly coat each piece. Season with salt and pepper and let sit for 10 minutes.

Combine the golden and chiogga beets, orange segments, blueberries and chervil. Add the red beets at the last minute. Mix with vinaigrette.

To serve, place the thinly sliced celery root on a serving plate, overlapping the pieces, until the plate is completely covered in a thin layer. Place a small mound of the beet mixture in the center. Drizzle the celery root with a bit of the vinaigrette. Garnish with candied orange zest.