Celeriac, Apple, and Golden Beet ‘Remoulade’

This is a take on the traditional French remoulade with a modern update–how could we resist! We shredded in golden beets and apple along with the celeriac and used thick Greek yogurt in place of the traditional mayonnaise. Finished with zingy pickled watermelon radishes for a bright pop of pink.


Feel free to halve this recipe, if desired. The remoulade is best eaten day of, as it will begin to oxidize in the fridge.

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