Gemischter Rohkost Salat (Mixed Salad Plate)

• 1 large celery root
• vinaigrette (see below)
• 2 cups carrots, shredded
• 2 cups cucumbers, peeled and sliced
• 15 ounces beets, drained
• 1 head butter lettuce
• Garnish
• tomatoes, wedges
• Garnish
• dill

1. Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
2. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
3. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
4. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
5. Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.
6. **To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste.

celery root, vinaigrette, carrots, cucumbers, beets, butter lettuce, tomatoes, dill

Taken from www.food.com/recipe/gemischter-rohkost-salat-mixed-salad-plate-487972 (may not work)