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Ingredientes
- 3 Tbsp. chopped shallots
- 2 Tbsp. white wine vinegar
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh chives
- 1 Tbsp. Dijon mustard
- 2 tsp chopped garlic
- 1/3 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 c. matchstick-size strips peeled celery root
- 1 1/2 c. matchstick-size strips peeled carrots
- 1 1/2 c. matchstick-size strips peeled beets
- 1 pkt mixed baby greens - (5 ounce) Toasted hazelnuts (optional) Crumbled goat cheese (optional)
Direcciones
- For Vinaigrette: Whisk first 6 ingredients in small bowl. Add in oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand 30 min at room temperature before using.)
- For Salad: Cook celery root and carrots in pot of boiling salted water till crisp-tender, about 4 min. Using slotted spoon, transfer to medium bowl. Add in beets to pot and cook 5 min. Drain beets; transfer to another medium bowl. Cold vegetables.
- Toss greens in large bowl with sufficient vinaigrette to coat. Toss celery root and carrots with sufficient vinaigrette to coat. Toss beets with sufficient vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 6 servings | |
| Calories 8 | |
| Calories from Fat 1 | 13% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 35mg | 1% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.08g | 0% |
| Protein 0.34g | 1% |
