Raw Beet And Celery Root Salad Recipes

BEET AND CELERY SALAD

Beet and Celery Salad image

Provided by Sandra Lee

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

4 tablespoons vinaigrette dressing, your choice
1 tablespoon orange juice
1 (15-ounce) can sliced beets
2 stalks celery, plus leaves for garnish

Steps:

In a medium mixing bowl, combine dressing and orange juice. Strain beets and add to bowl. Slice celery, including leaves, thin on the bias. Add celery to the bowl and toss together. Place on a platter and top with celery leaves.

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.

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.

BEET AND CARROT QUICK SLAW

Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

RAW BEET SALAD

Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

RAW CELERY ROOT SALAD

Raw Celery Root Salad image

This is a refreshing raw salad that is almost too simple to call a recipe. Raw celery root has a clean almost nutty flavor. Our family usually serves this during Passover.

Provided by baezus

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

celery root
garlic
lemon juice
mayonnaise
salt
pepper

Steps:

Wash and peel celery root. This is actually the only tough job. I usually cut the root in half then slice it into 'half moon' shapes and then using a paring knife peel the outer skin off.
Using a food processor or grater shred the celery root.
Mince or crush the garlic and add to the celery root.
Add lemon juice, mayonaise, salt, and pepper to taste and mix to combine.

Nutrition Facts :

CELERY ROOT, CARROT AND BEET SALAD

Celery Root, Carrot and Beet Salad image

Categories Salad Vegetable Side Vegetarian Root Vegetable Beet Carrot Fall Healthy Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 15

Ingredients

For vinaigrette
3 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 cup olive oil
For salad
1 1/2 cups matchstick-size strips peeled celery root
1 1/2 cups matchstick-size strips peeled carrots
1 1/2 cups matchstick-size strips peeled beets
1 5-ounce package mixed baby greens
Toasted hazelnuts (optional)
Crumbled goat cheese (optional)

Steps:

For vinaigrette:
Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
For salad:
Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.
Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.

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