Beet, Apple, and Celeriac Salad
Start by roasting the beets and celeriac in their skins rather than boiling them — that one choice makes or breaks this salad. Boiled roots take on water, dull in color, and leave you with a puddle at the bottom of the bowl; roasting (about 45 minutes at 200°C / 400°F, until a knife slides in easily) dries them slightly and concentrates the flavor instead.
Once cooled and cubed, they meet tart brined pickle, fresh apple, and celeriac — the celery root’s nutty, peppery edge is what lifts this above the usual beet-and-mayo plate. A note on the dressing: the recipe calls for smetana-style soy mayonnaise, but any mayo or thick unsweetened yogurt works; just go easy on salt, since the pickles already bring plenty.
Cut the beets last and on their own board, or they’ll stain everything pink in seconds. Give the finished salad 15–20 minutes in the fridge so the tomato-spiked dressing soaks into the cubes before you serve it, either solo as a cold starter or alongside baked fish.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Boil or roast the beets, potatoes, and celeriac until tender.
Let the vegetables cool, then peel and cut them into cubes.
Slice the pickles thinly; peel and core the apples and dice them.
Combine everything in a bowl.
Mix the soy mayonnaise with the tomato sauce and dress the salad just before serving.
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