I love a good old wholesome salad as a main dish. I mostly make a salad with grains if I am to eat it alone, but this salad is extremely filling and delicious by itself too. And it’s very easy to make!
Celeriac is my favourite vegetable and I love cooking it in different ways, but I also love it raw in salads as well. In this salad, celeriac adds a beautiful smell and it certainly makes the taste richer.
To make this salad, you can grate the carrots and celeriac, yes. However, if you have a mandoline that has the shredding attachment, I’d definitely recommend to use that. I believe it gives a better overall texture. If not, just go with a grater and use any size of grating that suits your taste.
If you want to make this salad vegan, you can very easily switch to using vegan yogurt for dressing – I find Oatly’s new yogurt very suitable for this purpose. Enjoy!
250 gr. carrots, peeled and grated
1 medium celeriac (about 600 gr. before trimming and peeling), trimmed, peeled and grated
1 jar of pickled beetroot cubes, 380 gr. drained weight
150 gr. toasted walnuts, coarsely chopped
a large bunch of fresh mint leaves
a large bunch of fresh parsley, finely chopped
500 gr. Turkish or Greek yogurt (or substitute with dairy-free yogurt to keep it vegan)
3 tbsp olive oil
3 tbsp lemon juice
3 tbsp apple cider vinegar
salt to taste, I used 1 tsp
1. In a large salad bowl, put grated carrots, celeriac and beetroot and mix.
2. Add walnuts, mint and parsley and continue mixing.
3. In a small bowl, put dressing ingredients and whisk well.
4. Add dressing to the vegetables and mix well. That’s it! Enjoy!