Today I felt like having a salad for dinner. I made this one with thinly sliced beets which I just pan-roasted, roasted baby potatoes, celeriac ribbons and arugula. A semi-warm salad perfect for the beginning of spring since it is still quite cold here.
This recipe serves 3.
For the salad:
5 small beets (I used 3 yellow, 1 candy cane and 1 purple)
500grs of baby potatoes, washed and sliced in half
100grs of arugula
For the horseradish vinaigrette:
1/3 of a cup of olive oil
1/3 of a cup of apple cider vinegar
1 ½ tablespoons of honey
1 tablespoon of horseradish
1 teaspoon of mustard
To make the vinaigrette, just place all of the ingredients in a jar with a lid, cover it and then shake it to emulsify it.
Add about 2 tablespoons of olive oil to a large pan over medium heat. Once it is hot, add the baby potatoes and a pinch of salt. Cook while tossing from time to time until the potatoes are golden outside and fully cooked on the inside. The time will depend on the size of the potatoes. Set them aside.
Peel the beets and using a mandoline, finely slice them. Set them aside. I kept and cooked the different color of beets separate so that the purple beets wouldn’t stain the others but you don’t have to.
Add about 1 ½ tablespoons of olive oil to the same pan where you cooked the potatoes, add the yellow beets and cook while stirring for about 5 minutes until they cooked but still have a crunch. If you sliced them paper thin they will take less time. Add some salt.
Do the same for the candy cane beet and for the purple beet. Set them aside
Once the beets are cooked, start prepping the celeriac. You only need half of it, the other half you can reserve for another recipe. Peel it and slice it into about 1 cm pieces. Then using a potato peeler just shave it to create ribbons.
Place the celeriac ribbons, potatoes, beets and arugula in a large bowl. Add the vinaigrette and toss to coat. Serve among 3 plates and eat straight away.