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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.