Beet and celery root salad with watercress
This salad, taken from The German-Jewish Cookbook, is earthy and crunchy. The medley of roots—beet and celery—take nicely to the freshness of the watercress, although the recipe allows for the substitution of another bitter green like arugula or dandelion. This bright salad is a welcome accompaniment to fish or poultry, almost like a break fast slaw.
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