Beet Salad With Tangerines and Celery Root
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
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.