Autumn Vegetable Salad

  • serves 6

A terrific mix of Yukon Gold potatoes, celery, beets, and chopped dill, to name but a few ingredients. Easy and colourful!

103 Ratings
Directions for: Autumn Vegetable Salad


1 lb(s) whole beets (about 4 medium)

1 ½ lb(s) Yukon Gold potatoes

1 lb(s) celery root (1 medium)

6 Tbsp olive oil

salt and pepper

1 Tbsp white vinegar

1 Tbsp prepared horseradish

1 tsp Dijon mustard

2 Tbsp chopped fresh dill

¼ cup mayonnaise

⅓ cup sour cream


1. Preheat oven to 350°F.

2. Peel and dice the beets, celery root and potatoes. Place each in separate baking dishes and toss each with 2 Tbsp of oil and season lightly. Cover each dish with foil and bake until each is tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool.

3. Whisk vinegar, horseradish, mustard, dill, mayonnaise and sour cream together. Stir in cooled vegetables and season to taste.

4. Salad is best prepared a day ahead and stirred a couple of times while chilling (the rosy beet colour will permeate the salad).

See more: Potatoes, Vegetables, Salad, Side, North American

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