Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.
Recipe information
Total Time
2 3/4 hours
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
Step 3
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Step 4
Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Step 5
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
