Paired with orange zest and crunchy toasted coriander seeds, this winter salad is an unexpected blend of flavors that will add to any dinner menu.
- 2 cups celery root, chopped
- 1 cup carrots, chopped
- 1 tsp apple cider vinegar
- 1 TBSP fresh thyme
- 2 TBSP olive oil
- 1 TBSP orange zest
- 2 TBSP whole coriander seeds
- salt to taste
With a vegetable peeler, remove skin on celery root. Chop into 1-inch sized pieces. Peel skin off carrots and chop into 1-inch sized coins.
Toss celery root and carrots in a bowl with one tablespoon of olive oil and a pinch of salt. Spread onto a parchment lined cookie sheet and bake at 375-degrees for 20 minutes or until tender.
In a skillet, add the coriander seeds and toast on medium high heat until fragrant and starting to pop. Set aside.
In a bowl, add the roasted carrots and celery root. Drizzle in olive oil, apple cider vinegar, a few pinches of salt, thyme and coriander seeds. Add all but a pinch (for garnishing) of the zest and mix. After you have plated the salad, add the remaining zest for garnish.