Some cosmetic changes in preparation for larger site changes in the works.


Served this salad with the eggplant dish. Yotam recipe but I amended it a little.

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Joined: Mar 8, 2006


Posted to Thread #29741 at 8:34 pm on Jul 10, 2017



Root Vegetable Slaw
2 medium beetroot
3 medium carrots
a celeriac (celery root)
For the dressing:
Juice of half a lemon
4 tbsp olive oil
3 tbsp sherry or red wine vinegar
2 tsp caster sugar
a small bunch of coriander, chopped
a small bunch of mint, chopped
a small bunch of flat leaf parsley, chopped
tbsp grated lemon zest
salt and pepper


optional: labneh to serve

Shred the beets, carrots and celriac using a mandolin or food processor, so that you have fine julienned pieces.

Place into a bowl and cover in cool water (do the beets separately to prevent staining)

Make the dressing lemon juice, olive oil, vinegar and caster sugar in a pan over low heat, until the sugar dissolves. Season with salt and pepper.

Drain the shredded vegetables and dry on paper towel, placing into a dry bowl. Pour warm dressing over the vegetables and leave to sit, covered in the fridge, for 45 minutes.

When ready to serve, remove from fridge, add herbs and lemon zest and adjust seasoning.

Serve with labneh (yoghurt cheese) or as a side to a main meal.

Note: Original recipe also called for kohlrabi and/or fennel. I used only the beets, carrots and celery root.

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