Ingredients

The following ingredients have 4 Servings
  • ½ celeriac root
  • 2 medium beetroots
  • 1 green apple
  • 2 carrots
  • chopped parsley, large handful
  • chopped walnuts, large handful
  • pomegranate seeds, large handful
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp maple syrup
  • 1 small garlic clove, grated finely
  • 2 tsp wholegrain mustard
  • salt and pepper, to taste

Instruction

  • Put a small frying pan on a medium heat and dry roast walnuts until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily. Chop roughly once cool.
  • Whisk all dressing ingredients together in a small bowl. Season with salt and pepper to taste.
  • Wash your apple well. Peel carrots, beetroots and celeriac root.
  • Slice all your vegetables thinly (if you have the necessary equipment for this, now it's the time to use it!) with a sharp knife and then cut them into thin matchsticks. Slice celeriac and apple first and sprinkle them both with a bit of lemon juice to prevent discoloration. Set aside. Next tackle the carrots and finally the beetroots.
  • Place all the veggies in a large mixing bowl apart from a few strands of celeriac, which you may want to save until the end so that they don't get all pink from the beetroot (that's a purely an aesthetic consideration so feel free to override me). Mix all the vegetables together with chopped parsley and the dressing you made earlier.
  • Transfer to a serving bowl, add celeriac you saved earlier. Sprinkle the salad with extra parsley, toasted walnuts and pomegranate seeds.