Butteredbeetsandceleriac Recipes

BUTTERED BEETS (RACHAEL RAY RECIPE)

Buttered Beets (Rachael Ray Recipe) image

A speedy and popular UK side dish per Rachael Ray. Found on Food Network website. One of the reviewers suggested also browning off some thinly sliced onion with the butter, then adding the parsley and beets.

Provided by januarybride

Categories Low Protein

Time 7m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
2 (15 ounce) cans sliced beets, drained
salt, to taste

Steps:

In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
Warm through, season with salt and serve.

Nutrition Facts : Calories 97.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.5, Carbohydrate 14.3, Fiber 2.9, Sugar 11.4, Protein 2.5

BUTTERED BEETS AND CELERIAC

Buttered Beets and Celeriac image

If you want a more contrasting recipe cook the celeriac in separate water than the beets - otherwise it turns beet colored.

Provided by Nyteglori

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb beet
1 lb celeriac
1 small onion
2 tablespoons butter
1 1/2 tablespoons vinegar
1 tablespoon oil

Steps:

Pare beets and cut into cubes.
Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes.
Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes.
While those are cooking in a skillet saute onion in butter until tender.
Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.

Nutrition Facts : Calories 124.7, Fat 6.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 161.7, Carbohydrate 15.7, Fiber 3, Sugar 7.8, Protein 2.6

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.

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