Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g beetroot, cooked
- 200 g celeriac
- 0.5 ½ bunch chives, cut into rolls
- 2 tablespoon sunflower seeds, roasted without fat
For the dressing:
- 4 tablespoon balsamic vinegar or red wine vinegar
- 3 tablespoon rapeseed oil
- 4 tablespoon broth
- 1 clove (s) garlic, pressed
- 1 small onion (s), finely chopped
- 1 teaspoon, heaped mustard
- 2 tablespoon cranberries, in a glass or a can
- Pepper, from the mill
- salt
- water
Print Recipe
Pin Recipe Instructions
- Peel the celeriac, cut into approx. 2 x 2 cm and 0.5 cm thick slices and cook in salted water for approx. 10 minutes. Drain and drain well.
- Peel the beetroot and cut into slices of the same size.
- Mix all ingredients well for the dressing. Put the beetroot and celery in a bowl and mix well with the dressing. Then arrange on 2 plates or in bowls and sprinkle with the chives and sunflower seeds.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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