Name: Autumn Vegetable Salad
Cook time: 50 min
Yield: 6
Ingredients: 1 pound whole beetroot (about 4 medium); 1 1/2 pounds Yukon Gold potatoes; 1 pound celery root (1 medium); 6 tablespoons olive oil; Salt and pepper; 1 tablespoon white vinegar; 1 tablespoon prepared horseradish; 1 teaspoon Dijon mustard; 2 tablespoons chopped fresh dill; 1/4 cup mayonnaise; 1/3 cup sour cream