Parisienne Bistro Crudite Plate

• 1 bunch baby beets (6 or 7), or 1 bunch regular beets (3 or 4)
• Olive oil, as needed
• Dressing
• 1 medium shallot, finely chopped
• 1 teaspoon raspberry vinegar
• 1 teaspoon red wine vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium shallot, finely chopped
• 2 teaspoons apple cider vinegar or pear vinegar
• 3 tablespoons olive oil, pure or extra-virgin
• Salt and pepper, to taste
• 1/2 cup Basic Mayonnaise (p. 181)
• 1 heaping tablespoon Dijon mustard
• 2 cups grated or matchsticked celery root (see p. 105)
• Salt and pepper
• 2 1/2 cups (about 1 pound) grated carrots
• 3 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• Salt, to taste
• 1 medium or 2 small cucumbers, peeled
• 1/2 small sweet onion, such as Vidalia, Walla Walla, or Texas 1015
• 1/4 cup sour cream or plain yogurt (low-fat is fine, but dont use nonfat)
• Dill sprigs, snipped
• White wine vinegar, to taste
• Salt and pepper

1. Preheat the oven to 350F.
2. For baby beets, slice the tops off 1/2 inch above the stem and place on a baking pan.
3. Toss beets with just enough olive oil to evenly coat; add a little water to the bottom of the pan.
4. Cover and bake for about 25 minutes, then test the beets by inserting a paring knife into the center of one.
5. The knife should slip out easily when you pick it up.
6. If not, continue to cook for 510 more minutes.
7. Cool, then rub the skins off with a paper towel.
8. For larger beets, slice off the tops 1/2 inch above the stem and roast on a baking pan in the oven without covering and without water for about 40 minutes.
9. Test doneness in the same manner.
10. When they are cool enough to handle, peel with a sharp paring knife.
11. Place sliced or diced beets in a bowl and toss to coat with dressing.
12. Let marinate for 10 minutes.
13. Serve the beets simply dressed or with sliced red onion, arugula or spinach, and crumbled goat cheese or shaved ricotta salata for a more substantial salad.
14. Whisk all ingredients together in a small bowl.
15. Whisk all the ingredients together in a small bowl.
16. In a large mixing bowl, whisk together the mayonnaise and mustard.
17. There are generally two ways to prepare celery root for remoulade.
18. Some people like it grated (in a food processor or by hand) and tossed raw with the dressing.
19. But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them.
20. The grated way is good raw, because I think it gets a little moister.
21. The blanched matchsticks are appealing because the cooking process brings out the flavor more.
22. If you choose to blanch the root, cover the matchsticks with acidulated water (water with the juice of 1 lemon and a pinch of salt) as you do your slicing, to avoid discoloration.
23. When youre done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain.
24. Rinse them briefly with cold water, then dry thoroughly.
25. When cool, toss the celery root with the dressing and season with salt and pepper.
26. Toss the carrots, lemon juice, and walnut oil together in a bowl.
27. Season with salt.
28. Taste, adding more lemon juice or salt as needed.
29. Split the cucumbers in half and use a melon baller or teaspoon to scoop out the seeds.
30. Thinly slice cucumber and place in a medium bowl with the onion, sour cream, dill, and vinegar.
31. Use a rubber spatula to combine well.
32. Season with salt and pepper.
33. Taste and add salt or vinegar, as needed.

baby beets, olive oil, dressing, shallot, raspberry vinegar, red wine vinegar, olive oil, salt, shallot, apple cider vinegar, olive oil, salt, mayonnaise, mustard, celery root, salt, carrots, lemon juice, walnut oil, salt, cucumbers, sweet onion, sour cream, dill sprigs, white wine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/parisienne-bistro-crudite-plate-383610 (may not work)