Celery Root, Carrot and Beetroot Salad

Ingredients

• mustard - 1 tbsp. l.
• handful of roasted pine nuts
• carrots - 1 pc.
• onion - 1 onion
• grape vinegar - 2 tbsp. l.
• 1 beetroot
• olive oil - 3 tbsp. l.
• parsley
• 4 pitted olives
• garlic - 1 clove
• 0.25 root celery tubers

Cooking

Step 1

1. Peel celery, carrots and beets, cut into strips. Dip celery and carrots for 4 minutes. into boiling water, then transfer to a bowl with a slotted spoon. 2. In the same water for 5 minutes. place the beets, then discard them in a colander. Let the vegetables cool. 3. Peel and chop the onion. Cut olives into thin circles. Finely chop the garlic. Whisk vinegar with mustard, olive oil and garlic. Add onions, olives and parsley. Salt to taste. Season the cooled vegetables with sauce and mix. Sprinkle with nuts.