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celeriac, raspberry and quinoa salad

Honey-roasted celeriac salad with quinoa and raspberries

An unusual and utterly delicious recipe for honey-roasted celeriac salad with quinoa and raspberries. You'll never see celeriac the same way again once you've tried this.

Course Main Course
Cuisine British
Keyword celeriac salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Author Mandy Mazliah

Ingredients

  • 100 g raspberries
  • 1 large celeriac
  • 150 g quinoa
  • 3 tbsp honey use maple syrup instead if vegan
  • 5 sprigs of thyme
  • 2 tsp grainy mustard
  • 2 tbsp avocado oil
  • 2 tbsp olive oil
  • Salt and pepper
Metric - US Customary

Instructions

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6.

  2. Boil the kettle and peel and cut the celeriac into 2 cm sized cubes. Pour the boiling water into a saucepan, add a pinch of salt and bring to the boil. Place the celeriac carefully into the water, boil for 10 minutes, then drain and mix in a roasting dish with the avocado oil, honey, thyme, mustard, salt and pepper. Roast in the pre-heated oven for 30-40 minutes until golden and cooked through.

  3. While this is cooking make the quinoa. Place the quinoa in a saucepan with 500ml of water and a pinch of salt. Bring to the boil, then cover and simmer for 15 minutes until the water has evaporated and the quinoa is cooked. Mix with the olive oil and raspberries. Once the celeriac is cooked mix it with the raspberry quinoa mix and serve.