Directions:
- Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
- Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
- Arrange salads on platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.39 Kcal (475 kJ) | ||
| Calories from fat | 0.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 579.28mg | 24% | |
| Potassium | 308.14mg | 7% | |
| Total Carbs | 20.63g | 7% | |
| Sugars | 11.8g | 47% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.4mg | 2% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.77 Kcal (204 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 249.13mg | 24% | |
| Potassium | 132.52mg | 7% | |
| Total Carbs | 8.87g | 7% | |
| Sugars | 5.07g | 47% | |
| Dietary Fiber | 2.43g | 23% | |
| Protein | 1.35g | 6% | |
| Vitamin C | 4.1mg | 16% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.2mg | 2% | |
| Calcium | 17.7mg | 4% | |
* 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.
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