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Ploughman's Platter


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Rate this recipe 4.4/5 (7 Votes)
Ploughman's Platter 1 Picture


  • 6 stalk(s) celery
  • 2 beets, peeled and grated
  • 3 tablespoon(s) chopped fresh flat-leaf parsley
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) fresh lemon juice
  • Kosher salt
  • Pepper
  • 1/2 cup(s) roughly chopped walnuts
  • 8 ounce(s) sliced deli ham
  • 8 ounce(s) cheese, such as Cheddar, Havarti or a combination, sliced
  • 8 ounce(s) cherry tomatoes
  • 4 slice(s) multigrain bread
  • Whole-grain mustard, for serving


Servings 4
Adapted from


Step 1

Thinly slice 2 stalks celery and place in a large bowl. Add the beets, parsley, oil, lemon juice, and 1/2 teaspoon each salt and pepper and toss to combine; fold in the walnuts.

Arrange the ham, cheese, tomatoes, bread, and remaining celery on a platter or cutting board. Serve with the beet salad and mustard, if desired.

Prep Tip: To avoid staining your fingers with beet juice, leave the stem end of the beet intact to use as a handle; hold the beet with a paper towel as you grate it on a box grater.


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