By now you are belike in the fast understanding of fully-fledged Xmas madness - working around suchlike a headless vegan, purchase ending instant presents and doing end note schoolwork.
I wondered what recipe would be fit for today surrendered that there is not such period left before of the main event and I over that a perfoliate and eye-catching vegan Yule salad would be a furnishings tribute to your festive array.
After the splendour of the Beetroot Wellington I posted on Tuesday, I owe you something thin, refreshing and lower warm to equilibrium all the pampering you are nigh to (or maybe possess already) lock yourself into precede first! ?? .
I certainly owe myself that as having sampled a few too umteen cookies and slices of said Statesman, I managed to put on unit onward of Christmas…Most vegan dishes may be better than their omnivorous counterparts, but they works aren't in the 'ya can sundries your encounter similar there is no tomorrow and you'll check thin regardless' accumulation of matter ??
This oversimplified salad is real seasonal. It gets its nice crunch from a host of descriptor vegetables: herb, carrots and beetroots punctuated by whatever slices of acidulate apple. It's not strictly mumbling especially 'Christmassy' as I would blithely eat it anytime between October and Resist, but it has metropolis festive-looking colours which I thought attain a good alter from the accustomed beiges and browns of tumesce dough roulades and seitan roasts that typically ornament our Xmas tables. Paradisaical Xmas!
INGREDIENTS
SALAD
- ½ celeriac root
- 2 medium beetroots
- 1 green apple
- 2 carrots
- chopped parsley, large handful
- chopped walnuts, large handful
- pomegranate seeds, large handful
DRESSING
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp maple syrup
- 1 small garlic clove, grated finely
- 2 tsp wholegrain mustard
- salt and pepper, to taste
METHOD
- Put a small frying pan on a medium heat and dry roast walnuts until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily. Chop roughly once cool.
- Whisk all dressing ingredients together in a small bowl. Season with salt and pepper to taste.
- Wash your apple well. Peel carrots, beetroots and celeriac root.
- Slice all your vegetables thinly (if you have the necessary equipment for this, now it’s the time to use it!) with a sharp knife and then cut them into thin matchsticks. Slice celeriac and apple first and sprinkle them both with a bit of lemon juice to prevent discoloration. Set aside. Next tackle the carrots and finally the beetroots.
- Place all the veggies in a large mixing bowl apart from a few strands of celeriac, which you may want to save until the end so that they don’t get all pink from the beetroot (that’s a purely an aesthetic consideration so feel free to override me 🙂 ). Mix all the vegetables together with chopped parsley and the dressing you made earlier.
- Transfer to a serving bowl, add celeriac you saved earlier. Sprinkle the salad with extra parsley, toasted walnuts and pomegranate seeds.