Title: Trio of Salads
Categories: Beets
Yield: 1 Servings

-----------------------------------SALAD-----------------------------------
1 lb Celery root; peeled, grated
3 c Coarsely grated carrots;
-(about 4)
3 cn Julienne beets; (8 1/4
-ounce) drained
Minced fresh parsley
Minced fresh chives

-------------------------DIJON MUSTARD VINAIGRETTE-------------------------
3/4 c Olive oil
1/4 c Red wine vinegar
3 tb Dijon mustard
2 Shallots; quartered
1 Garlic clove; halved
1 pn Sugar

For Salad: In large bowl, toss celery root with enough vinaigrette to
season to taste. Refrigerate 30 minutes.

Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt
and pepper to season to taste. Arrange salads on platter. Sprinkle with
parsley and chives and serve.

For Vinaigrette: Blend all ingredients in blender or processor until
smooth. Season to taste with salt and pepper. (Can be prepared 3 days
ahead. Cover and refrigerate.) Makes about 1 1/3 cups.

6 Servings

Bon Appétit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris

Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein;
30g Carbohydrate; 0mg Cholesterol; 921mg Sodium

NOTES : Epicurious
Posted to MC-Recipe Digest by shade on Apr 13, 1998