Cut the veal into cubes (as for azu), beets and simmer them until ready (about an hour and a half).
Shortly before the end of stewing, add soy sauce to them.In the photo, goulash slicing meat, do not pay attention, in the process of cooking, I fixed it!
Celery root will be prepared on the principle of potato pie!
To make it crunchy!1) Peel the celery and grate it on a grater for Korean carrots.2) Wash the crushed root a couple of times in cold water and remove excess moisture (I use paper towels).3) In a saucepan or in another deep dish, heat a sufficient amount of refined vegetable oil.4) In the already hot oil, fry the celery root strictly for 3 minutes.
Then immediately, so as not to overcook, carefully (without excess oil) put it in a salad bowl with a slotted spoon.
Grate cucumbers and carrots.
Add them and the already cooked veal with beets to the salad bowl.Apple-apricot puree is used as a dressing!
I add baby food, but you can make this sauce yourself!
Mix everything, fill it up - and the salad is ready!
You can serve it both hot and cold!
The dish can be decorated with quail eggs and lettuce leaves!