Beet Salad With Tangerines and Celery Root

Ingredients

1/4 cup toasted pecan or hazelnut halves

8 cups mixed salad greens, about ½ lb

1 cup peeled julienned celeriac

4 peeled beets (about 3/4 lb.) cooked, preferably roasted or 398ml can 4 tangerines, clementines or 1/4 cup olive oil

1/4 cup cider vinegar

1 teaspoon dijon mustard

1 teaspoon liquid honey

1/2 teaspoon salt and freshly ground black

pepper

2 tablespoons fresh dill or ½ tsp dried dillweed chopped

Preparation

To toast nuts, spread out evenly on a baking sheet. Place in preheated 325 F oven until fragrant and golden, about 10 mins. If using hazelnuts, rub warm nuts in a clean dishtowel to remove as much of the skin as possible, then coarsely chop.

Wash and dry greens. Place in a salad bowl. Prepare celeriac. If making ahead, place celeriac on top of greens and cover with a damp paper towel. Refrigerate for up to 4 hours.

Thinly slice beets. Finely grate enough peel from tangerines to measure 2 tsp. Peel tangerines and remove any pith. Resting navel on a cutting board, slice into eighths or tenths and remove any visible membranes. Tangerines and beets can be left at room temperature for several hours or refrigerated separately for at least 1 day.

In a small bowl, whisk oil with peel, vinegar, mustard, honey, salt and pepper. Stir in dill. If making ahead, leave at room temperature for up to 1 day or refrigerate up to 2 days. Just before serving, toss greens, celeriac and tangerines with dressing. Scatter beets and nuts overtop.

NOTES : Roasting beets - When you roast beets, they become even sweeter.

Just preheat oven to 425 F. Trim beets, leaving 1 inch of root and 1 inch of stem. Place in a lightly oiled baking dish. Roast, uncovered, until they can be easily pierced with the tip of a sharp knife, about 40 mins for baby beets to 1 hour for larger beets. Peel, then slice.