Beet Celery Root Potato Salad Recipes

RAW-BEET AND CELERY-ROOT SALAD

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.

BEET & CELERY ROOT POTATO SALAD

Steps:

• Boil or steam potatoes until tender. Usually takes about 8-10 minutes.
• Cool, rub off skin and dice into 1/4 to 1/2 inch cubes.
• Set aside in mixing bowl. This can be done ahead. And you can use left over potatoes as long as they are red or new potatoes and not baking potatoes. They need to have the dense texture of a new potato. I use exotic varieties from my garden.
• Dice Beets into 1/4 to 1/2 inch cubes.
• Put large skillet on medium-high heat. Add water, diced beets, salt, garlic, dill (if dried, if using fresh add at the end) and cider vinegar. Simmer uncovered stirring occasionally.
• While beets start to cook dice celeriac into 1/4 to 1/2 inch cubes.
• After beets have cooked 8-10 minutes and liquid is about half gone add the diced celery root.
• Continue to simmer until all liquid has evaporated. You will need to stir more frequently as it gets closer to the end and you may want to turn the heat down to medium-low. It is important that you use a wide skillet or it takes forever and the veggies will over cook. When finished taste and adjust salt content if desired. Beets should still be slightly al dente and celery root should be soft but not mushy. NOTE: If it gets to this consistency before the liquid evaporates you can strain off the excess juices but you will have to add extra seasoning and vinegar to make up for what you lose.
• Remove from heat and add to cooked potatoes.
• While mixture is still warm stir in onion and parsley.
• Stir in mayonnaise. You can adjust the amount of mayonnaise to your liking.
• Serve room temperature or chilled.

POTATO AND BEET SALAD

Steps:

• Mix all salad dressing ingredients in a large bowl.
• Toss remaining ingredients into the large bowl with dressing, toss to coat.
• Chill for at least 1 hour overnight is best.
• Top with sliced egg and sprinkle paprika.

BEET AND CELERY SALAD

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.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

GERMAN CELERY ROOT SALAD

Steps:

• Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
• Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

CELERY ROOT SALAD

Steps:

• Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
• Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

BEET AND POTATO SALAD

Steps:

• Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
• Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
• Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
• Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.

CELERY-ROOT AND BEET SALAD

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

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 AND BEET SALAD

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.

HERBED CELERY-POTATO SALAD

Steps:

• In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

RUSSIAN BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.