Ingredients

1 pound celery root, peeled, grated

3 cups coarsely grated carrots (about 4)

3 8 1/4-ounce cans julienne beets, drained

Minced fresh parsley

Minced fresh chives

Dijon mustard vinaigrette

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons Dijon mustard
• 2 shallots, quartered
• 1 garlic clove, halved
• Pinch of sugar

Description

A Traditional French Assiette Crudit?s (raw Vegetable Salad) Just Like Those Served All Over Paris.

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