Rehydrate raisins by putting them in a cup of boiling water. Place couple of spoonfuls of mayonnaise in a large mixing bowl. Peel and grate celeriac root and beetroots, stir into the bowl immediately mixing with mayonnaise, otherwise it the celeriac will turn brown. Chop the walnuts, add to the salad. Drain the raisins and also fold into the salad. Season to taste with salt, freshly cracked pepper and more mayonnaise if required. Cool down in the fridge for couple of hours or even overnight. Enjoy with a slice of crunchy buttered bread as a snack or with meats as a side dish.
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