Orange and Celeriac Salad

It is time for winter salads. Celeriac is in season now, so I decided to try something with it. Here is a recipe of a salad that I think is worth trying... I adopted it from www.buzzle.com. I really liked the combination of celeriac and orange. Let's have a look at some health benefits...

Inspirational Note on Health Benefits:

This section will be about celeriac. According to Prescription for Dietary Wellness by Phyllis A. Balch, "celeriac contains
water-soluble fiber that lowers cholesterol and may reduce the risk of heart attack."  

"It is high in phosphorus, and is beneficial to the nervous, lymphatic, and urinary systems. Key nutrients in celeriac include calcium, iron, fiber, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, vitamin C, vitamin B6, vitamin E, vitamin B1 (thiamine), vitamine B2 (riboflavin), vitamin B3 (niacin), pantothenic acid, and folate. Phytochemicals include beta-carotene." (Prescription for Dietary Wellness)
Let's get started!

Preparation time: 20 min.

Serves: 2.

We will need:

Celeriac: about 1/4 of the root (130 gr)

Oranges (medium): 1 and a half (300 gr)
Baby spinach leaves: 40 gr

Fennel stalks: 15 gr

Red onion (small): 1/2 (25 gr)

Lemon (medium): 1/3 (80 gr)

Sunflower or 

vegetable oil: 2 tbsp
Vinegar: 1 tsp  
Salt and pepper: to taste

Wash and dry the ingredients.

Squeeze the lemon by hand, holding it over a container. Pour the lemon juice through the strainer into a cup and set it aside.

Peel the celeriac, cut it into matchsticks. 
Sprinkle some lemon juice to prevent browning.
 

Now oranges. For now you will need an orange, the remaining half you will need later. Peel the orange with the knife. Start by slicing off the ends. Place the orange on one of its flat ends and cut off strips of the peel and white pith. Cut the orange in half, and then slice each half thinly de-seeding them.
Cut up the fennel stalks.
Divide the half of the onion into two parts and then slice them.



Cut or tear the baby spinach leaves discarding the stems. 
Salad dressing time... Squeeze the remaining half of the orange by hand, holding it over a container. Pour the orange juice through the strainer into a cup.
In the cup, mix the orange juice, olive or vegetable oil, vinegar, salt and pepper.

In a bowl, mix in the celeriac, orange, onion, fennel, spinach and salad dressing.
Serve immediately.


Enjoy the vitamins!