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.

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-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.

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 :

GRATED CARROT AND (RAW) BEET SALAD

Grated Carrot and (Raw) Beet Salad image

Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!

Provided by Mirj2338

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

450 g carrots
450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh)
2 garlic cloves, finely minced or 1 teaspoon garlic paste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
Tabasco sauce or chili pepper flakes, to taste
regular sea salt or za'atar spice mix
fresh ground black pepper
leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional)
toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)
grated apples (optional) or shallot (optional)
any dried herb, spice (and you know there's only one way to find out) (optional) or mixed spice, you think might work (and you know there's only one way to find out) (optional)

Steps:

Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
Add any desired add-ins and toss again.
Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9

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.

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.

CELERY ROOT SALAD (REMOULADE)

Celery Root Salad (Remoulade) image

This simple, classic French celery root salad is made with celery, mayo, mustard, lemon juice, and spices. It's delicious with roasted meat.

Provided by Molly Watson

Categories Side Dish Salad

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 celery root (celeriac)
3 tablespoons mayonnaise
1 tablespoon mustard (coarse-grain or country style)
2 teaspoons lemon juice
Salt to taste (fine sea salt preferred)
Black pepper to taste

Steps:

Gather the ingredients.
Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
Stir in the grated celery root to coat thoroughly.
Serve immediately or chill in the refrigerator before serving.
Enjoy.

Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

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