Root Salad

Cajun French:  la bétrave (la bāt-rav) – beet


The taste of Spring.

There is nothing like the taste of fresh Spring vegetables and Red Stick Farmers Market offers a variety to choose from.  We have purchased several beet varieties as well as celery root.  The past few weeks we have used the beets and celery root separately so this week we decided to make a salad combining both root vegetables.  We wanted the vegetables crunchy but not hard so we parboiled them in seasoned water.  Cucumber, though not a root vegetable, was added for a crisp taste.  The salad brings Spring to the table.

Mais C’est Bon!



  • 4 cups chioggia beets
  • ¼ cup cucumber
  • 2 cups celery root
  • 1 Tbl fig infused balsamic vinegar
  • 2 Tbl olive oil, good quality
  • 1 Tbl honey
  • 1 Tbl lime juice
  • 1 tsp fresh dill, chopped
  • Salt
  • Cajun Seasoning

Peel beets and celery root

Cut ¼” slices, then cut in ¼” strips

Parboil beets and celery root to get the hardness out

Season water with salt and Cajun seasoning

Taste for hardness vs. crunchy, want crunch

Cool by placing in ice water

Peel cucumber and slice in thin rings

Combine beets, celery root and cucumber

Whisk olive oil, vinegar, honey and lime juice

Pour over vegetables

Add dill and toss until vegetables are well coated



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