Celery and Beet Salad
A simple and refreshing winter salad combining the earthy sweetness of beets with the crisp freshness of celery. The celery can be lightly boiled to soften its texture and enhance the overall flavor.
Ingredients
- 2 medium Beetroot (About 1 pound total)
- 4 Celery stalks
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice (Freshly squeezed)
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black pepper (Freshly ground, or to taste)
Instructions
- 1Wash the beetroots thoroughly. Place them in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes, or until a knife easily pierces through the center.
- 2Once the beetroots are cooked, drain the water and let them cool slightly. Peel the skin off the beetroots. This can be done easily with your fingers or a paring knife.
- 3Wash the celery stalks thoroughly. You can either slice them thinly in a raw state or boil them until nearly tender. To boil, place the celery in a pot with water and simmer for about 5 minutes. Drain and let cool slightly.
- 4Slice the peeled beetroot into thin rounds or cubes. Slice the celery thinly.
- 5In a bowl, combine the sliced beetroot and celery. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine.