Beet and celery root salad with watercress

Try a vibrant beet and celery root salad with peppery watercress for a fresh and flavorful culinary experience. Perfect for a healthy and tasty meal.

Ingredients:

• 1 bunch watercress
• 450g beets (about 3 medium)
• 450g celery root (about 2 medium)
• 1 hard-boiled egg
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, or to taste
• A few grinds of white or black pepper
• 5 tablespoons white wine or cider vinegar
• 1 raw egg yolk (optional)
• 5 tablespoons neutral-flavored or olive oil
• 1 tablespoon finely chopped chives or scallions

Instructions:

1. Rinse and pat dry the watercress. Discard the stems, then either tear or cut it into small pieces. Set aside for later.
2. Clean the beets and celery root by cutting off the ends. Halve or quarter them. Place them in a steamer above water that is boiling, ensuring it's enough to cover a few inches. Cover the steamer tightly and cook over medium heat until soft enough to pierce with a fork. This should take approximately 20 minutes for the celery root and about 35 minutes for the beets. Remove the steamer from the heat and uncover it. Once the vegetables have cooled down a bit, peel them using a sharp paring knife, ensuring to remove any damaged areas. For julienning, slice the vegetables into pieces that are about 1/4 inch thick. Stack these slices and cut them again into similar 1/4 inch slices. Finally, cut them crosswise into 2-inch sections before placing them in a serving bowl.
3. Mash the boiled egg in a small bowl and set it aside for later.
4. In a small bowl, mix together the mustard, salt, pepper, and vinegar. Stir in the raw egg, as preferred, followed by the oil. Add the mashed egg to the dressing. Drizzle the dressing over the root vegetables, gently mixing to coat them evenly.
5. Combine the watercress with the dressed root vegetables, ensuring they are well coated with the dressing. Finish by sprinkling the chopped herbs on top as a garnish.

Summary:

• Calories: 1186 kcal
• Fat: 78 g
• Protein: 25 g
• Carbs: 95 g
• Potassium: 3503 mg
• Magnesium: 243 mg