Best 3 Celery Root And Beet Salad Recipes

When a colorful and crunchy salad is calling your name, this combination of celery root and beet salad is a delightful, refreshing, and satisfying option to try. This salad combines the earthy flavor of celery root, the sweet flavor of beets, and a tangy dressing to create a delectable dish that will tantalize your taste buds. It's a healthy and flavorful salad that's perfect for a light lunch or as a side dish for your favorite meal.

Check out the recipes below so you can choose the best recipe for yourself!

CELERY-ROOT AND BEET SALAD

Celery-Root and Beet Salad image

Categories Salad Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Salad Dressing Beet Winter Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled

Steps:

Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

RAW-BEET AND CELERY-ROOT SALAD

Raw-Beet and Celery-Root Salad image

Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious-the vitamin C boosts how much of the good-for-you nutrients your body can absorb.

Provided by Shira Bocar

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/2 celery root, peeled and sliced into thin matchsticks (2 cups)
1 beet, red or golden (or a combination), peeled and sliced into thin matchsticks (2 cups)
1/4 red onion, thinly sliced (1/2 cup)
1 cup packed fresh parsley leaves
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup toasted pine nuts
1/2 cup shaved Parmesan cheese (1 ounce)
Kosher salt and freshly ground black pepper

Steps:

Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.

CELERY ROOT AND BEET SALAD

Celery Root and Beet Salad image

This unique beet salad comes from Epicurious.com The cook time does not include the one hour stand time which is a must to allow the flavors to mature.

Provided by Debbwl

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 medium beets
1 lb celery root
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons shallots, minced
1/4 cup olive oil
3/4 teaspoon salt (or to taste as I used much less)
1/2 cup walnuts, toasted and chopped
fresh ground black pepper

Steps:

Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

Tips:

Choose fresh and firm vegetables: Look for beets and celery roots that are smooth, brightly colored, and free from blemishes.
Use a sharp knife or mandoline to thinly slice the vegetables: This will help them cook evenly and absorb the flavors of the dressing.
Don't overcook the vegetables: They should be tender but still slightly crunchy.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Garnish the salad with fresh herbs or crumbled cheese: This will add a pop of color and flavor.

Conclusion:

Celery root and beet salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of sweet beets, crunchy celery root, and tangy dressing is sure to please everyone at your table. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!

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