Ingredients
- ¾ lb potatoes
- 1 parsnip, shredded
- 2 beets
- 4 stalks celery, diced
- 1 bunch dill
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
Root Cellar Salad:
Bake the potatoes and beets, cool, peel beets if skins are very thick, and dice.
Toss with the shredded parsnip, the celery, and the lemon juice and oil.
Garnish with fresh dill.