I’m not sure this is a recipe so much as notice that if you are growing chervil (about the only way to get any, I’m afraid) it goes very well with beets. The last of last year meets the first of this year. I have pretty much given up on trying to grow celery, and have started just planting some herb (leaf) celery. I tend not to use it much the first year, but make good use of it the following spring before it bolts.
2 to 4 servings
1 hour 20 minutes – 20 minutes prep time
3 to 4 (500 grams; 1 pound) beets
2 tablespoons apple cider vinegar
3 tablespoons olive oil
salt & freshly ground black pepper to taste
1/3 to 1/2 cup chopped fresh chervil
a little chopped celery leaves, if available
Cook the beets, either by covering them generously with water and boiling for 40 minutes to an hour, until tender; or by wrapping them in foil and roasting them at 375°F for 40 minutes to an hour, until tender. Cool and peel.
Chop or slice the beets into your preferred size and shape. Toss them with the oil, vinegar, salt, and pepper. Let rest for 15 minutes to half an hour, then wash, trim, and chop the chervil and celery leaves, and toss them in just before serving.
Last year at this time I made Scotch Egg Pie.