Buttered Beets And Celeriac Recipes

BUTTERED BEETS AND CELERIAC

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.

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.

BUTTERED BEETS (RACHAEL RAY RECIPE)

Steps:

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