This is a great salad for a party or as a side dish for fish. I love the beets with the celery – such a nice balance of flavor and crunch.
Beet and Celery Salad
- 4 beets, roasted, peeled and sliced
- 2 stalks of celery, sliced thinly
- 4 oz of raw cheese (I used Gouda)
- 2 Tbsp homemade mayo
- 1 Tbsp raw apple cider vinegar
- salt and pepper to taste
- 2 Tbsp crispy almonds
Preheat oven to 350 degrees F.
Wash but do not peel beets. Put into the hot oven and roast for 2-3 hours until tender when pierced with a knife.
Allow the beets to cool a bit and then peel them and slice them thinly into rounds. Layer them on your serving plate.
Mix the mayo and apple cider vinegar and salt and pepper to taste with the celery and cheese.
Top the beets with the celery and cheese mayo mixture. Garnish with the almonds.