This recipe calls for cooked beets. As the celeriac and carrots need to marinate for a few hours, you can cook the beets in that time period. I tried this with raw beets and prefer the cooked beets version.

1/2 t salt
1 T whole-grain mustard
1 T lemon juice
2 T olive oil
1/4 c whole-milk yogurt
1 medium celeriac
1 small shallot, minced; or small red onion; or white onion
1/2 lb carrots
1/4 t dried dill
1 T capers. drained, chopped if large
2 T minced fresh parsley leaves
4 cooked beets, sliced

1. Blend salt, mustard, and lemon juice in a small bowl. Whisk in oil, then yogurt.

2. Quarter, then peel celeriac. Grate into coarse shreds. Transfer to a bowl. Add shallot and three-quarters of the dressing. Using your hands, toss and separate the shreds to coat well.

3. (Peel) and shred carrots. In another bowl mix carrots with dill and rest of the dressing. Cover both vegetable bowls and refrigerate a few hours, or more.

4. To serve, toss celeriac with capers and parsley. Arrange beets on a serving dish. Top with celeriac mixture, then with carrots. Or arrange as you prefer.