Root Cellar Salad - Arise & Shine
Root Cellar Salad: Bake the potatoes and beets, cool and dice. Toss with the shredded parsnip, the celery, and the lemon juice and oil.
Ingredients
- ¾ lb potatoes
- 1 parsnip, shredded
- 2 beets
- 4 stalks celery, diced
- 1 bunch dill
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
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