BEET AND CELERY ROOT SALAD

2 large beets

2 large celery roots (see note)

4 ounces goat cheese

Champagne Dressing (see recipe)

Salt and pepper

Vegetable oil

Frisee or beet greens, to garnish

Preheat oven to 400 degrees. Peel beets and celery root and cut into small cubes approximately 1/4 inch. Toss beets and celery root separately in two mixing bowls with oil, salt and pepper and lay out on two baking trays. Roast for about 15 minutes until tender but not soft. Set aside to cool until they are warm.

Once warm, combine beets, celery root, and goat cheese in a large mixing bowl. Add about 8 tablespoons of Champagne Dressing, more or less depending on taste.

To serve you’ll need a mold that is four inches wide or use a plastic or metal container with the bottom removed. Place the mold on a salad plate and lightly pack salad into mold.

Garnish with frisee or beet greens.

Editor’s note: To prepare celery root, cut of the top and a thin slice of the base. Pare away the tough outer skin with a knife before cutting into cubes. Drop into cold water the bare root doesn’t oxidize before cooking.

Serves 4.