Grate 2 cups of new carrots through the fine holes of a box grater.
For the Vinaigrette
Put a generous pinch of sea salt into a small bowl.
Add 1 tablespoon red wine vinegar, swirling to dissolve the salt.
Add Dijon mustard to taste and using a fork, whisk to incorporate 4 tablespoons of oil.
Toss the carrots with chopped parsley.
Finish with salt and pepper to taste.
Roast 2 to 3 whole, medium-sized beets at 350°F until they become fork tender, about an hour.
When they have cooled, peel them.
Dice or shred and put into a bowl before tossing with another vinaigrette.
Celery Root Salad
Quarter the celery root, peel, then grate through the large holes of a box grater.
Bring water to a boil, add half a tablespoon of salt and blanch the celery root for 1 minute.
Drain and squeeze gently to dry thoroughly. Leave in a bowl to cool.
For the Mayonnaise
Prepare a mayonnaise in a food processor with the juice of half a lemon, a teaspoon of sea salt and one egg yolk.
Turn the machine on and slowly pour in ¾ cup of flavorless oil in a steady stream. When half the oil has been added, taste for seasoning. (If the sauce needs more salt, dilute a pinch in a tablespoon of boiling water. The heat helps set the egg and loosens the texture of the mayonnaise.)
With the machine running, add the remaining oil in a thin stream to finish the mayonnaise.
Toss the blanched celery root with the mayonnaise.
Decorate the salad with a tablespoon of finely chopped chives.
My friend Bart Evans reminded me that a classic Sauce Remoulade for celery root can be achieved by adding a teaspoon each of chopped capers and cornichons along with chives and cayenne to our mayonnaise.