Recipe for Trio of Salads 
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Yield:
1
Ingredients:
Amount Ingredient
SALAD ----------------
1 lb celery root peeled, grated
3 cup coarsely grated carrots (about 4)
3 can julienne beets drained (8 1/4-ounce)
Minced fresh parsley
Minced fresh chives
----------------- DIJON MUSTARD VINAIGRETTE ----------------
3/4 cup olive oil
1/4 cup red wine vinegar
3 tbl Dijon mustard
2 x shallots quartered
1 x garlic clove halved
Instructions:
Instructions: For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.

Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.

For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

Makes about 1 1/3 cups.

Serves 6.

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