Reviewed: Nov. 22, 2011

I just love the idea of this recipe = fresh ingredients in the winter time! I didn't have any beets, so I made the recipe the first time without. The celery root is a must, I think, it adds a pepperiness that is just lovely. I thought the sauce was very sour due to equal amounts of Olive Oil and Cider Vinegar. I've made the recipe a second time and replaced the olive oil with some mayo and added less cider vinegar; the rest of the dressing I left the same. Another wonderful addition is some diced red bell pepper (in my case, instead of the beet), this adds crunch and sweetness without adding more sugar.

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Reviewer:

Jen Pen

Cooking Level: Expert

Reviewed: Nov. 21, 2011

I gave it four stars. I followed the recipe to the letter but for me it lacked flavour. Next time I make it I will try using sesame oil instead of olive oil as I think it would better complement the crunchy texture of the vegetables used and give it more of an Asian taste.

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Reviewer:

Katherine

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Reviewed: Jan. 22, 2011

This is a cheap, easy-to-prepare fresh salad for the winter, when our immune system really needs a boost. The cheery colour is an added bonus. Don't leave anything out of this salad! The dressing is delicous too. I just used a tablespoon less apple cider, to lessen the sour flavour. I think I will be making this salad often from now on!

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Reviewer:

Kata

Cooking Level: Expert

Reviewed: Jul. 22, 2010

very good salad , not very sweet , but good

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Reviewer:

lincolnb43

Reviewed: Apr. 15, 2010

This is one great salad! I had to leave out the celeriac-- it's not easy to come by around here. The apple is a must-- it just goes so well with everything else. Thanks for the recipe, Lynzee!

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Reviewer:

J-9

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Nov. 9, 2009

This is delicious. The changes I made: I left out the celery root and just added in extra beets and carrots. I didn't have dijon mustard but felt like it needed some heat, so I used regular mustard and a dash of dry mustard. Next time I make this I may try other veggies like radishes, onions, peppers, etc. The beets have such a different flavor raw than when cooked, which is good because I don't care for cooked beets!

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Reviewer:

Kristy

Reviewed: Apr. 28, 2009

I really liked this, once I got past the appearance. Of course, the whole salad turns a uniform neon red from the beets and I found that unappetizing, but the flavor combo of the veggies and the dressing was great. I kept to the recipe and used a food processor for quick shredding. It tasted best after sitting a couple hours. Served with herb roasted pork tenderloin and was a great accompaniment.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 1, 2009

This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect, and the apple added a nice juiciness and texture. Very easy to prepare, too!

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