Winter Root Vegetable Salad from The Daylesford Cookery School
Savor winter's flavor with this root vegetable salad from Daylesford Cookery School. Featuring celeriac, kalettes, beets, and radicchio, it’s perfect for chilly months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.daylesfordstays.com.
Cooking tools:
- Blender
- Oven
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Airtight container
- Serving platter
- Spoon
Ingredients
- Serves 3-4 as a starter, or 2 as a main
- 1/4 celeriac, diced
- milk to cover
- 1 tbsp butter
- handful kalettes or kale
- 2 tbsp toasted walnuts
- leaves from 1/2 head of radicchio
- 1/4 an apple, sliced into matchsticks
- 2-3 Jerusalem artichokes, scrubbed
- 1-2 beetroots, peeled and sliced finely
- 150ml vinegar
- 150g sugar
- 1 star anise
- extra virgin olive oil
- blue cheese (optional)
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