Serves8
- Active time:45 min
- Start to finish:2 3/4 hr
February 2004
Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.
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6
medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
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1 (1-lb)
celery root (sometimes called celeriac)
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2 tablespoons plus 2 teaspoons
fresh lemon juice, plus additional to taste
-
2
tablespoons
minced shallot
-
1/4
cup
olive oil
-
3/4
teaspoon
salt
-
1/2
cup
chopped walnuts (2 oz), toasted and cooled
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Put oven rack in middle position and preheat oven to 425°F.
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Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
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While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
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Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
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Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
Cooks' note: Toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes.
