Celeriac salad with beets and apple

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20 min


4 to 6 servings

* PLUS Cooking time: 2 minutes
Celeriac salad with beets and apple

© Royalty-Free/Masterfile


  • 3 tbsp vegetable or olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey , or sugar
  • 1/4 cup chopped fresh dill , or 1/4 to 1/2 tsp dried dillweed
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 celeriac
  • 4 medium beets , cooked (see tip) or 398-mL can baby beets
  • 1 green apple


  • Bring a large pot of water to a boil. In a large bowl, whisk oil with lemon juice, mustard, honey, dill, salt and pepper. Using a peeler or sharp knife, peel celeriac. Cut into quarters, then thinly slice using a food processor or mandolin. Add celeriac to boiling water. Once water reboils, drain immediately. Toss celeriac with dressing until evenly coated. Rub skins off cooked beets and core unpeeled apple. Then quarter and thinly slice. Add to celeriac and toss until evenly coated. Salad will keep well, covered and refrigerated, for up to 1 day.

Nutrition (per serving)

  • Calories
  • 149,
  • Protein
  • 2.8 g,
  • Carbohydrates
  • 21.1 g,
  • Fat
  • 7.4 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 260 mg.

What a wonderful combo — mild celery-flavoured celeriac joins earthy beets and sweet apples in this beautiful salad that’s fabulous with grilled steak or pork.

Chatelaine tip

To boil beets, place them in a large pot of unsalted water. Boil gently, uncovered, for 30 minutes or until barely tender. Drain, plunge beets into cold water, then peel.