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Herbed Beet and Celery Salad

A gorgeous salad inspired by Yotam Ottolenghi’s Plenty and Plenty More cookbooks, two of my fave vegetarian resources. Serves 2 as a main or 3 to 4 as a starter.
Course: Salad, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, egg-free, gluten-free, nut-free, soy-free
Servings: 2 Servings
Author: ness


  • 3 large beets (peeled and cut into 1/2" wedges)
  • 6 stalks of celery
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • 1/4 red onion (finely sliced)
  • 6 to 8 radishes (thin sliced into rounds or matchsticks)
  • 2 ounces goat cheese
  • 3 tablespoons pumpkin seeds

Dressing Ingredients:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sumac plus more for garnish
  • Pinch of fresh ground pepper


  • Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
  • While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
  • Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from stems. Make dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
  • Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
  • Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.