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Celeriac and beet slaw

I love this celeriac and beet slaw during the winter months - it’s healthy, tasty and goes so well with cold turkey or salami in a sandwich! It also makes a good filling in wraps and burgers, and it’s a perfect salad at festive parties.  
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g walnuts
  • 1 tsp honey
  • Couple of pinches of cayenne pepper or sweet paprika
  • 1 green apple Granny Smith
  • 200 g celeriac
  • 1 large beetroot
  • 4 sprigs of spring onion
  • Juice of half a lemon
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1.5 tsp grainy mustard
  • 1 tsp honey

Method
 

  1. Dust the walnuts with the paprika or cayenne then dr-fry them in a heavy-based frying pan. While still hot coat them with the honey and cool.
  2. Wash and peel the apple, celeriac and beet, then cut them into matchsticks (or use a food processor with a shredder blade if you have one).
  3. Squeeze the lemon into a bowl of water then put the apple and celeriac into this mixture.
  4. Put the beetroot into a large mixing bowl. Thinly slice the spring onion, then add to the beets.
  5. After 5 minutes or so drain the apple and celeriac. Wrap them in a clean kitchen towel for a couple of minutes, then add to the beet.
  6. Meanwhile toss together the dressing.
  7. Add the honey-walnuts and dressing to the slaw, then season with salt and pepper to your liking.