Vinaigrette with celery root in an air fryer
A source of fiber, vitamins, and minerals, this salad has a vibrant flavor thanks to the combination of the sweetness of beets and the acidity of sauerkraut. Ideal for maintaining digestive health.
Roman Klymenko
15 years on low-carb nutrition
Peel the beetroot (150 g) and cut it into small cubes. Transfer it to a baking bag or sleeve to ensure the beetroot cooks gently and doesn’t dry out.
Preheat the air fryer to 200 °C. Place the bag with the beetroot in the air fryer basket and bake for 20 minutes.
Peel the carrot (80 g) and celery root (200 g) and cut them into cubes similar to the beetroot.
Add the carrot and celery root to the beetroot, pour in a little sunflower oil (15 g), season with salt, tie the bag, and gently shake to distribute the oil over the vegetables.
Return the vegetables to the air fryer and cook for another 20 minutes at 200 °C until they are soft but retain their shape. Remove the vegetables from the bag and let them cool completely.
Finely chop the pickles (120 g), onion (70 g), and sauerkraut (100 g). Drain the green peas (80 g) in a sieve.
Combine all the vinaigrette ingredients, dress with the remaining sunflower oil (30 g), season to taste, and gently mix.
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