Saturday's mix

Two more dishes from Wiener: a salad with beets, apples, and walnuts and celery-root schnitzel with herb-yogurt sauce.

The salad, a version of Autumn in a bowl: steam some small beets, peel them, halve them, cut them into slices. Peel an apple with good acidity, quarter it, core it, cut into slices. Coarsely chop some walnuts. Combine the beets, apple, and walnuts with a dressing made from minced garlic, parsley, sharp mustard, crushed caraway, brown sugar, salt, black pepper, balsamico, lemon juice, and olive oil. Let everything marinate for a while.

The celery root: Make a sauce from yogurt, sour cream, chopped herbs (parsley, thyme, basil), salt, pepper, and lemon juice. Let stand. Peel a celery root and cook in boiling water until about tender. Slice into 1/2cm thick slices. Bread with flour-egg-breadcrumbs, then cook the slices in olive oil. Serve with the yogurt sauce. The trick here is to make sure the celery cooks long enough to get almost creamy.

We also had a big green salad.