Serves 2 people
1 lg Belgian endive or two medium.
1 lg beet or two medium
1 med sized celery root
1 lemon zested and juiced
1 tbsp red wine vinegar
2 tbsp quality extra virgin olive oil, e.g., Acomont Spanish Oil
1 tbsp mayonnaise
¼ cup chopped walnuts or pecans
¼ cup brown sugar
1 tsp honey
2 tsp water
Wrap beets in foil with a drizzle of olive oil salt and pepper and roast in toaster oven at 350F until tender (approx. 40 minutes). Set aside until cool enough to handle. Peel and cut into small batonet (sticks) about ¼ inch thick or less and while warm toss in the olive oil, vinegar, salt and pepper. Set aside.
Peel celery root using a pairing knife (an ordinary vegetable peeler may not be sturdy enough). Grate and keep in a bowl of cold water so it does not turn brown until ready for use. Set aside.
In a small saute pan add water, sugar, and honey and bring to a rapid boil. Once the boiling slows down (approx. 5 minutes) add nuts and toss to coat. Remove from pan onto a plate or parchment paper and allow to cool.
FINAL ARRANGEMENT: Cut the bottom part of your Belgian endive as to release all the leaves. Arrange them around a plate. Set the beets on top in the center of the plate with the endive leaves around it.
Drain and pat dry celery root and mix with mayonnaise, lemon juice, lemon zest, salt a pepper to taste. Set the celery root on top of the beets.
Garnish with candied nuts.