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–+ servings
Celeriac Remoulade With Carrots [vegan] by The Flexitarian

Celeriac Remoulade With Beetroot [vegan]

The classic French celeriac remoulade salad gets a make over with the addition of beetroot.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salads, Vegetarian & Vegan Starters
Cuisine French
Servings 4 people
Calories 171 kcal

Equipment

grater
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 250 g raw celeriac
  • 200 g raw beetroots
  • 1 lemon juice
  • 4 Tbsp vegan mayonnaise
  • 1/2 tsp caster sugar
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 2 Tbsp soya cream
  • 2 - 3 Tbsp parsley leaves - finely chopped - optional
  • salt & pepper

Instructions
 

  • Peel the beetroots and celeriac. Grate them coarsely into a salad bowl.
  • Make the dressing In a separate bowl by mixing together the other ingredients (except for the parsley).
  • Add the dressing to vegetables and toss well.
  • Add the parsley if using and season to taste.
  • This salad will keep 1-2 days in the fridge.

Nutrition

Serving: 150gCalories: 171kcalCarbohydrates: 13gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 200mgPotassium: 368mgFiber: 3gSugar: 5gVitamin A: 130IUVitamin C: 10mgCalcium: 41mgIron: 1mg

Find this recipe online:

Celeriac Remoulade With Beetroot [vegan]

https://theflexitarian.co.uk/recipe-items/celeriac-remoulade-with-beetroot-vegan/