Beetroot and celery salad

I wouldn’t have thought of combining beetroot and celery, but thumbing through Elizabeth David’s French Provincial Cooking I was intrigued by her description of this “admirable winter salad”.

David is so sparing of details — such as quantities and whether to cook the vegetables — that I don’t know how closely my version resembles what she intended.

After trying it both ways, I chose to ignore her instruction to pile the celery atop the beetroot. To my eye, it is easier to cut (and looks more balanced) the other way round.

Beetroot and celery salad
(serves 4)

• ¼ cup walnut pieces
• 1 small clove garlic, minced
• ½ Tb white wine vinegar
• 3 Tb olive oil, divided
• salt and pepper
• 2 small cooked beetroot, diced
• 8 stalks celery, cut into batons
• 1 Tb lemon juice
• 1 Tb parsley, minced

1. In a small frying pan over a medium flame, dry roast the walnuts, stirring occasionally. Remove from the heat and set aside.
2. In a small bowl, whisk together the garlic, vinegar, and 2 tablespoons of olive oil. Season to taste with salt and pepper.
3. Toss the dressing with the diced beetroot.
4. In a separate bowl, dress the celery with lemon juice and the remaining tablespoon of olive oil. Toss well and season to taste.
5. On individual plates, arrange portions of celery, top with beetroot, and garnish with parsley and walnuts.

Tags: beets, celery, dairy-free, Elizabeth David, French food, gluten-free, vegan, vegetarian, walnuts