Salad of Celeriac, Carrots, and Beets

A light and colorful variation on traditional mayonnaise-rich céléri-rave en rémoulade that is fresh, crunchy, and versatile. Both earthy and herbal, the salad serves as first course or side dish, or as condiment to fill out a platter of cold meat for Sunday supper. If you’re cooking the beets specifically for this dish, boil them just until they lose their raw taste—but not all their crunch. For variety, substitute unpeeled apples and water cress for beets and carrots.