Spring Harvest Celeriac Salad



1 medium celeriac

½ fennel bulb

1 blood orange

1 orange (caracara is our favorite!)

1 red beet

3 cups of baby spinach

2 cups of cooked quinoa

Hazelnuts, toasted

Pecorino Romano cheese

Fennel fronds, for garnish

1 lemon, juiced

For the dressing:

¼ cup orange juice (leftover from segmented oranges)

½ lemon, juiced

½ cup olive oil

½ tbsp Dijon mustard

Salt, pinch

Pepper, to taste


Step 1:

  • Prep your celeriac by cutting off the green stalks if still attached. Celeriac will oxidize and brown quickly when cut. Prepare a lemon bath of 1 juiced lemon in a small bowl for your celeriac matchsticks to soak in once cut. Peel the outer skin of the bulb until the whitish flesh is exposed.

  • Slice the celeriac bulb into rounds roughly ¼”-⅙” using a sharp knife or mandolin. Carefully cut the rounds into ¼”-⅙” matchsticks and submerge in the lemon juice bath (if your mandolin has a julienne attachment, use that).  Add the least amount of water needed to submerge the celeriac.

Step 2:

  • Cut off and save the fronds from your fennel. Slice the bulb in half and then remove the core with a wedge cut. Cut the fennel into thin slices and add to the celeriac and lemon bath.

  • For the beet, slice into rounds, cut into matchsticks and place into bowl separate from fennel and celeriac so they don’t stain the other vegetables pink.

Step 3:

  • Segment the orange. Slice off the top and bottom of the orange. With a paring knife, peel the skin including the outer layer of pith and membrane. Once the skin and outer membrane are removed, carefully cut the orange into segments leaving the dividing membranes until all the sections are removed.

  • Squeeze the membranes and pulp remains into a bowl to save as juice for the dressing.

Step 4:

  • Make the dressing. Combine the olive oil, Dijon mustard, ½ juiced lemon, remaining orange juice into a small jar. Whisk until emulsified. Add salt and pepper to taste.

  • For garnish, rough chop the hazelnuts and a portion of the fennel fronds.

Step 5:

  • Assemble the salad. In a large serving bowl, layer the quinoa and spinach. On top, place the fennel and celeriac matchsticks, orange segments and beet matchsticks. Garnish with the chopped hazelnuts, fennel fronds, and Pecorino Romano shavings.

  • Serve with the dressing, and enjoy!

Tip: can be made in advance, keeps well in the fridge for 2-3 days.

Sierra Marinos