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

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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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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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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