A large celeriac has been loitering in my fridge all week. Its intention was clear… ‘ Eat me or I will rot!’
“Oh no you don’t,” I declared, hoisting it aloft. “I will not be seen to be wasteful. You will be eaten. And enjoyed.”
Inspiration eluded me however. Until… ta-da… I found a raw beetroot at the back of the fridge. Well, it was a marriage made in a cold place. A few more items were scraped together and a glorious mess was the result. And here is how it was achieved.
- 1 small raw beetroot, grated
- 1 chunk of raw celeriac (about same size as beetroot), grated
- 1 small apple, sliced
- 1 nectarine, sliced
- 4 slices mozzarella
- few basil leaves
- lemon juice
- dressing: olive oil, grated ginger, cider vinegar, mustard, seasoning, yoghurt, creme fraiche
Mix grated beetroot and celeriac together. Make dressing to personal taste and mix with the now glorious pink pile that is the beetroot and celeriac. Tip onto the middle of your plate. Toss the sliced apple in lemon juice and arrange on top of the beetroot and celeriac. Top this with the nectarine, then the mozzarella, then the basil leaves and finally sprinkle with sumac. And if a huge pink avalanche doesn’t happen……enjoy.