Belle Hortense Salad
A classic, fresh salad with beetroot, crisp celeriac and fragrant walnuts. Ideal as a light starter for a dinner.
Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 10 minutes
Total time: approx. 2 hours and 20 minutes
Ingredients
- 2 medium cooked beetroot
- 300 g celeriac
- 4 tablespoons mayonnaise (preferably full-fat)
- 1 teaspoon Dijon mustard
- 1 to 2 tablespoons lemon juice or white wine vinegar
- 12 walnut halves
- 1 tablespoon white wine vinegar
- 2 tablespoons neutral oil or walnut oil
- Salt
- Freshly ground pepper
Preparation
- Peel the celeriac.
- Coarsely grate the celeriac or cut into thin strips (julienne).
- Slice the cooked beetroot into thin slices and set aside.
- Briefly toast the walnut halves in a dry frying pan over medium-high heat until lightly coloured and fragrant, then leave to cool.
Method
- Make the celeriac salad
In a bowl, stir together the mayonnaise, Dijon mustard and the lemon juice or white wine vinegar. Mix the grated or julienned celeriac through the sauce. Season generously with salt and freshly ground pepper. Cover the bowl and let the celeriac marinate in the fridge for at least 2 hours. - Make the dressing
In a small bowl, whisk together the white wine vinegar and the oil, then season with salt and freshly ground pepper. - Plate up
Arrange the beetroot slices around the edge of 4 plates and lightly drizzle the beetroot with the dressing. Spoon a neat mound or dollop of the marinated celeriac into the centre of each plate. Garnish with the toasted walnut halves. Serve immediately, optionally with a piece of crusty baguette. This salad can be prepared well in advance: the celeriac only gets tastier the longer it marinates.
