Celery and beet salad

Ingredients

• 3 cooked beets
• 250 g celery
• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of black pepper

Instructions

1. Slice the celery thinly. You can use it raw, but the author recommends cooking it until almost tender, about 8 minutes: it improves the salad and the water makes a broth. Drain it and let it cool.
2. Peel the beets and slice or dice them.
3. Mix them and dress with the oil, salt and pepper, and the vinegar last. It's a good winter salad.

Nutrition facts

Approximate, per serving (about 138 g). Calculated with data from USDA FoodData Central.