I am the Queen of wastefulness when it comes to food. Believe me, it’s not something I am proud of. It just so happens that my eyes are bigger than my stomach and I overestimate the number of times I can cook in a week. However, in these difficult times, as increasingly more people are unable to feed their families and have to rely on food stamps, I feel my habit is somewhat indecent. According to the New York Times, the number of food stamp recipients has climbed by 10 million in the past two years. This program now feeds 1 in 8 Americans and, worst of all, nearly 1 in 4 children. This is horrible!
I started changing my habit today. As I was getting ready to leave work, I remembered that I had some beets and celery root in the fridge that I did not use at Thanksgiving. Why couldn’t I just marry these two ingredients? I must say that I am very pleased with the result.
This salad is extremely easy to make. The only hard part is grating the celery root and beets but if you think of it as exercise and imagine how toned your arms will be at the end, all that work will suddenly feel much easier.
Here is the recipe! Please note that the amount of ingredients are just a general guideline. Questions? Comments? Please leave a comment below or e-mail me. :)
Ingredients:1 medium celery root (about 2 cups grated)
2 small beets (about 2 cups grated)
1 carrot (about 1/3 cup grated)
2 tablespoons peeled grated apple
Juice from 1 lemon
2-3 tablespoons sour cream
1 tablespoon mayonnaise
Salt to taste
1 tablespoon parsley, optional
Method:Peel the celery root and beets just like you would peel a potato. I suggest wearing an apron when you handle the beets. Using the large holes on a grater, grate the celery root. In a bowl, add the grated celery root and mix with the lemon juice. Grate the beets, carrot and apple and add to the bowl. Add the mayonnaise, sour cream, salt and mix. Enjoy!