Celery Root, Carrot and Beet Salad Recipe

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Celery Root, Carrot and Beet Salad
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Ingredients:

Directions:

  1. For vinaigrette: Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
  2. For salad: Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.
  3. Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.54 Kcal (593 kJ)
Calories from fat 111.97 Kcal
% Daily Value*
Total Fat 12.44g 19%
Sodium 75.52mg 3%
Potassium 35.81mg 1%
Total Carbs 6.97g 2%
Sugars 3.95g 16%
Dietary Fiber 1.7g 7%
Protein 1.07g 2%
Vitamin C 7.2mg 12%
Vitamin A 4.9mg 162%
Iron 0.2mg 1%
Calcium 21.9mg 2%
Amount Per 100 g
Calories 162.45 Kcal (680 kJ)
Calories from fat 128.52 Kcal
% Daily Value*
Total Fat 14.28g 19%
Sodium 86.68mg 3%
Potassium 41.1mg 1%
Total Carbs 8g 2%
Sugars 4.53g 16%
Dietary Fiber 1.96g 7%
Protein 1.23g 2%
Vitamin C 8.3mg 12%
Vitamin A 5.6mg 162%
Iron 0.2mg 1%
Calcium 25.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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