TRIO OF SALADS

Trio of Salads image

Yield Serves 4

Number Of Ingredients 9

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5 2- to 2 1/2-inch-diameter beets, tops trimmed
3 tablespoons minced fresh chives
Shallot-Mustard Dressing
3 cups grated peeled celery root (from about one 1 1/4-pound celery root)
1 tablespoon fresh lemon juice
1 tablespoon fresh minced parsley
1/2 teaspoon celery salt
3 cups grated peeled carrots
2 tablespoons minced fresh tarragon

Steps:

Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
Arrange salads on platter and serve.