Celeriac, Beetroot, Carrot and Apple Salad

I really love autumn, cold weather and autumn vegetables! I think I could eat roasted autumn vegetables everyday. I love this salad as it is a mixed of cooked and raw fruit and vegetables. There has been a lot of gluten in my diet recently so it is lovely to have quite a few gluten free meals recently. Using spiralised celeriac makes a great base for this dish and the apple brings a wonderful sharp yet sweet element. I also try to get nuts and seeds into as many dishes as I can whenever it comes to autumn and winter.

This autumn I am going to practice my food photography. I now live in a basement flat so getting natural light to take my photographs in is very difficult so Antony and I are going to play around with taking beautiful photographs indoors.

Celeriac, Beetroot, Carrot and Apple Salad

Ingredients (serves 1)

  • 1/2 apple
  • 2 carrots, cut into sticks
  • 2 beetroot, cut into 1 cm rounds
  • 1/8 celeriac, cut into sticks
  • 1/8 celeriac, spiralised
  • 1 tsp dried thyme
  • salt and pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pumpkin seeds
  • 1 tbsp almonds
  • 1 tsp whole grain mustard
  • 1 tsp tahini
  • 2 tsp water
  • juice of 1 lemon
  • 1/2 tsp cayenne pepper

Method

  1. Place the beetroot, carrot and celeriac sticks onto a baking tray, drizzle with the olive oil. Sprinkle the thyme, salt and pepper, then place in an oven at 200C for 20 minutes.
  2. Place the apple and spiralised celeriac in a bowl. Pour over the juice from half a lemon and the whole grain mustard, mix until everything is covered in the lemon and mustard.
  3. When the vegetables have roasted for 20 minutes, stir and add the almonds and pumpkin seeds, then roast for a further 5 minutes.
  4. To make the dressing mix the tahini, water, juice of half a lemon and cayenne pepper together, simple!
  5. To assemble, place the roasted vegetables, nuts and seeds on top of the celeriac and apple. Drizzle the dressing on top!

Enjoy! H x

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